Antoine's Restaurant menu

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Copyright, Roy L . Alciatore, 1940.
({. ~
TULANE UNTVER$lTY LIBRARY
Howard-Tilton Memorial Librfl'Y
W ORLEANs lB. LA.
~ 2kNJ/H(QRAR6 ll#wr4-Tilton ~morial Lib,...
II&W O&LEANS 11. 1.6.
(}fO/!e;' rJitiuh·ll rt3~ ~~~c-~Nift'rr
(Trade Mark Regi tereu) 'op) right, Hl34, u) n·ul) .Ilrror, In .
Things I Never Knew About Wine
(But whick you've probably forgotten)
Thanks to Roy L. Alciatore of New Orlean .
A glass of good cognac, after a heavy meal, will. relieve that
distressed feeling sooner than the usual pills and potton .
A champagne which is Bat is not neces arily bad. Although ~h.e
wine mav have lost its effervescence due to age, it ma} be dellct-ous
as a still wine.
Ports, Sherries, Madeira , Bran d t. e an d I't queur hould be
stored standing upright, differing in this re pect from other wine
which would spoil if stored other than lying fiat.
... ~~----
Red wines should be served at room temperature. Warmth will
enhance the flavor of even an inferior red wine. parkling Bur·
gundy, however, should always be erved cold.
~---~..:----
Champagne should be served thoroughly iced. Dry white wine
should be moderately chilled, and very weet wine quite cold.
-------\:_.,' ----
To thoroughly enjoy wine at a meal one hould avoid o er­sweet
cocktails and abstain from mokinl! until the meal i com­pleted.
Sherry is the only wine that permit the u e of tohu co.
The drier the wine the less intoxicating it i weet wine are
usually very heady because of the higher percentage of alcohol
due to the fermentation of ugar.
----~~-
Never drink a red wine before a white wine, nor a Burgund ·
before a Bordeaux. Likewi e, never drink a liqueur before a
brandy. It is an unforgivable faux pas to put ice into an · wine.
-':)----
It is the labor and handling involved m the making of cham­pagne
that make it so expen ive.
It takes six years for a champagne vine to yield grape of requi-site
quality and four to five years more for the actual proce of
converting this grape juice into champagne.
Champagne, contrary to the popular conception, is made mo tly
from black grapes. Only the juice extracted from the first press­ing
is suitable for making champagne. The juice of the red grapes
is run off from the skins before fermentation-the wine remaining
as white as the wine made from white grapes.
--~~~--
Cognac is made from grapes which are unfit to make good wine.
According to French law, only the brandy made from grapes grown
in the designated cognac region can bear the name of Cognac.
al ado the French nam for brandy di tilled from cider.
It i aged in th w d lik ther brandie and i exceptionally
tr n~
------i.'7' __ luret , Jue to their low p rc ntag
the tannin, form u 'er · good tonic wine.
ntn ncJ iron nncJ nr th r fore good hi
alcohol combined with
Burgundie contain tan­d
building wine • .
Rhin win , or dra\ n off in brown b ttle 1o elle wines in
~r n bottle<,.
Ha\Uri 1. It i
of ~r en ~~~~~ The nnm
from the region of Wurzburg in
m u quat broad bottomed flagon
applied to thi particularly
hup d bottl ncJ elf.
(.)__
Th uu t of u~ n ld '"' ine b ttle i w rth it. weight in gold.
It ,., ilent pro f th t th win ha luin in the cellar for many a
'car. Wne unto the waiter who de tro ' thi mute evidence of
tim.
~ -~'="'--- -
~hampugne i n t, a mo t people uppo e, the most expensive
of u I ~ inc'>. q ~reat Hur~undie - of famou year , and very
greut Hhin wine' hu\-e h en so ld and till are for fabulou sums.
Champagn ' a
n n, .1 Henedi tin
fir t made in the 17th entury by Dom Perig.
m nk belonging to the Abbey of Hautvillers.
- ---0---
H di co\ er d that by corking bottle of till champagne with
, o den cork , th gu remained in the bottle when the wine under­"
ent a econdun fermentation. t Rheim a monument i erected
to him.
- ---0--
Vermouth i made of white wine and Oavored with aromatic
herb of tonic and medicinal alue.
~-
When drawing a cork it i advi able to completely remove the
metal cap urrounding the neck of the bottle. If thi is not done,
when the wine i poured out, it may come in contact with the
metal which liable to impart to delicate and aged wines a me·
tallic ta te.
Tokay wine are excellent re torative , and are most effective
m the treatment of nervou ne s and anemia.
- --()---
Food and wine are in eparable. One of the greate t qualities
of wine is to prevent drunkenne . It i the man who drinks with­out
eating, who become paralyzed by alcohol.
The Column above, written by Roy L. Alcia.to're, proprietor of Antoine's Resta.ura.nt in New Orlea.ns,
was published by Wa.lter Winchell in The MirTor of New York in 1934.
PROPRIETOR OF ANTOINE'S
Roy Alciatore, grandson of Antoine and present proprietor, was
born and reared in America, in a modern age, but nevertheless re­tains
these qualities which he inherited from his father and grand­father
in the gastronomic line, and due to the able tutelage of his
father, Jules, is a fit successor to carry on the name of Antoine to
still greater heights.
To lovers of fine food, Roy Alciatore needs no introduction. As
proprietor of Antoine's Restaurant he is known to celebrities all over
the world, because more famous people have probably dined there
than at any other restaurant in America. From Vienna to San Fran­cisco,
from Lily Pons to Franklin D. Roosevelt, Antoine's in New
Orleans is known for its food. As Will Rogers exclaimed, "Imagine
a restaurant existing and making a world·wide reputation on just
food! Antoine's has done just that. It has no jazz bands and no
chorus girls, but it does have, what is so little emphasized in modern
restaurants, food in its most glorified form, quiet and leisure in which
to enjoy it."
Antoine's resembles no other restaurant because it has, like every
other great restaurant, a style of its own. Its age, its picturesqueness,
its high culinary traditions, and its record of a century under the man­agement
of successive generations of the same family, make it entirely
unique. As Julian Street, famous author and Gourmet, has said, "It
is an American institution, an establishment of which the whol~ coun·
try may be proud."
Roy was trained in his earliest infancy by his father, Jules. Roy
served his apprenticeship in the Antoine's kitchen, beginning as as­sistant
kitchen helper. As his knowledge increased he was promoted,
and in 1930, the actual management and proprietorship was placed in
his hands. Roy has made many trips to Europe with his father and
he made it a point to visit the finest restaurants and kitchens of the
Old World to taste and to study first hand, the culinary masterpieces
which he discovered there. It was on one of these trips that he
brought back an idea from which he evolved the now famous "Pigeon­neaux
Paradis" a squab with Burgundy sauce, his own contribution to
the many fine dishes invented and served at Antoine's. His most ex­citing
and memorable experience was when he was called upon to
serve, as his father and grandfather had done before him, a President
of the United States. It was in 1937, when Franklin D. Roosevelt
visited New Orleans and Antoine's and enjoyed a delicious luncheon
which Roy had prepared for him. He found the President easy to
serve and very appreciative.
. It was Buddy Ebsen, the movie actor, who said, "A body hasn't
lived until they've blistered their tongue on an Oyster Rockefeller at
Antoine's," and Duncan Hines, author of "Adventures in Good Eat­ing,"
adds "A visit to New Orleans is not complete until you have
visited and eaten at least one meal in the old and historic Antoine's
Restaurant, in New Orleans."
Antoine's celebrates the completion of a Century of uninterrupted
and unexcelled ervice to the Gourm~t~ <?! ~h~ \VQrld.
ANTOINE ALCIATORE
Founder
J RE ROY L. ALCIATORE
P1·e.~e11t P1'0]J1"ieto1·
1!130 lo 19 w
Pr011rietor
1 40 to 1 85
1 3 to 10!111
Founder of the house of Antoine, who eeking
his fortune in America came to New Orlean
and founded in the year 1 -10 the ~e taurant
Autoine. Be"'inning in a mall way. 1t wa not
long before Antoine's wa~ a byv~'ord fo r: all that
stands highest in the cu lmary !me.. H1 talent.
won for him an enYiable reputatiOn and the
little restaurant flouri hed. Antoine went back
to France his native land to die, and he l eft the
busine s in the hand of hi on Jule .
Jules ·~ fit ;,ur · "·or to hb i llu~triou fnth r,
took ·l; a;· .... c of ·•Le affaire-;" and. shH" h too
made his "studi :o in tht' h1n<l of h1 fnth •r, thy
house of Antoin n~rain P;<> p r:rd unde~ lu
Ho~ . grandsou of ntoine Aldatort-, and pres­eut
proprietor, was horn and reared in America,
in a m cl rn age, but nevertheless retains these
qualiti "< which h inh rited from his grand­fnlh
•r and hi. fath r in the ga tronomic line,
ancl clu to th able tutela~c of hi father, Jules,
i'> a fit . urc s. or to carry on the name of
.\ntoin lo "titl grt>at r height..
auicling hand. and tocla)' 1t 'llJOY. an mt r ­nntional
r putati n wh r 1 .r P. OJ~I· gnlh r to
discuss th g ntle art of alii~A" II! 11~ many and
diver· form. . Jul "'· I fort> hr.., d •nth pin . d th
a til'e llHHHl"' 111 nt f th r' lnurnnt Ill lh
hands of hi ;, n Ror.
RLD F EPICURES!
VIVANT!
R WD HIS PORTALS.
~ THE J.P.
ANTOINE 1 ~~~~~~ s
The House of Antoine figures all through th chapt r. T
name bears the same relation to quaint di he and go d thin
Wall Street and the stock market, and the Hou e of ntoine ha
the epicures of two continents the very
t eat that the name of Morgan bears to
left it footprint on the sands of time, for
its story of the old Creole days in the South the hi tory £ th abildo or the tale of Lafitte, the King of
Barataria, and his pirate crew.
The refined art of cooking, the sc1ence of the killet and the chafin dish, wa the misson of Antoine
and his sons, and from the early days when the glamour oi· the grandee and grandissimes was just
beginning to show tawdry and dull from contact with a budding ineteenth Century commercialism to the
dawn of an epoch-making period, when romance i forgotten in th mad ru h for place on the crest of the
wave of progress, Antoine and his ons have played their part, and mention Antoine on the boulevards of
Paris, the Strand of London, the Great White Way of New York or in any American city where the bon
vivant is to be found, and lips will smack in plea ant remembrance and palates agitate for a return date
with some dish that might have won from a Vitellius the gift of a province.
Antoine the elder, the founder of the house, has
long since been gathered to his fathers, and so has
Antoine's son Jules, departed from this life, but that
makes no difference, because the mantle which has
fallen upon Roy, son of Jules, and grandson of
Antoine, retains its identity-still lives and the
grandson is loose in his forefathers' tracks daily
adding history and fan1e to the cuisine.
When New Orleans was still young as an
American city, and the atmosphere of the French and
Spanish regimes had suffered little by the taint of
push and enterprise, Antoine came out from France
to cast his lot in the new land of promise and
opportunity.
Who was Antoine? Nobody knew and nobody
cared. He was only an insignificant particle in the
flotsam and jetsam, swept out from the Land of·
Nowhere, and the perfumed dandy, caressing his
little mustache and twirling his cane, the chanson
from the latest opera running through his head and
his mind's eye picturing some dark-eyed demoiselle
of the broad Esplanade, considered him not at all,
while the ombreroed planter and the booted slave·
dealer were too intent upon the business of the day
to pay more than passing notice to the smooth faced
young foreigner, who walked aimlessly back and
forth in Rue Saint Louis, scanning the shedded fronts
of the marts of trade and wondering at the strange
sights which met his gaze.
A.ntoine's coming was inauspicious, but his stay
was impressive, and the same dandy who considered
him not at all, and the same planter and sbve dealer
who had not the time to deign hitn more than passing
notice were soon ready to take oath that Antoine's
coming was a great good fortune and that Antoine
deserved a crown.
And how did Antoine do it, what strange means
did the Frenchman invoke to reverse the workings
of fate and bring his name all of a sudden from a
painful obscurity into a glaring prominence?
Simply by inventing Dinde a la Talleyrand and
fixing the wires so that the rich aroma of the smoking
dish would float through the narrow windows of the
modest little shop opposite the slave mart in Rue
Fro11t View of Antoi11e's Restaurant-Note iro11 lace balcotzy.
Saint Louis, assail the nostrils of the passers-by and
tempt their jaded appetites by the promise of a
delicacy whose recipe must have been lost when
fabled Olympus, where the nectar of the gods was
brewed, blew up to smoke.
ANTOINE- his full name was Antoine Alciatore
- had come to New Orleans with the memory of
many triumphs gained in the kitchen of the Hotel de
Noailles, which faced the broad esplanade over­looking
the quay at Marseilles. On the tables of his
memory were recorded, too, instances of where, as
a modest apprentice, he had shown the famous chef
of the ill-fated Marshal Ney how to prepare truffles
as the old Romans used to dish them up to make · glad
the stomachs of the imperial Caesars, and when he
had tasted the cooking of the best chef New Orleans
could then boast of-Mareon of the Hotel de Saint
Louis--he concluded that he could do better than
Mareon, with the result that there was soon a new
restaurant opposite the slave mart in the old Creole
City's busiest street.
The profession of chef was not a time-honored one
in the Alciatore {·amily. That is to say Antoine's
fathers before him were not chefs, and it remained
for A.ntoine himself to leave the beaten track and
seek fame and fortune in a calling his ancestors had
left to the skill and discernment of their women folk
It is true that there is a tradition in the Alciatore
family that one of their name was master of the spit
in the Castle at Blois, and was busy at his basting
down in the stone kitchen when up the tapestried
hall of the Red Tower Henri of Lorraine, third Duke
of Guise, was being cut to pieces by the King's hired
assassins.
However, this may be, no other Alciatore of the
male persuasion undertook to tickle the palate with
{·ancy dishes until young Antoine appeared on the
stage of life. Antoine was born in his father's house
in Marseilles, when all Europe was a bristling camp
and the star of the great Napoleon, so long in the
ascendant, was beginning to slowly set.
As a lad little Antoine and his brothers played on
the boulevard facing the docks and looked far across
the bay at the heavily wooded island, from whose
rugged northern end frowned down in all its stern
dignity of high stone walls and towering turrets
Chateau d 'If, famed as the prison house of Edmond
Dantes, Dumas' most dashing character after the
swashbuckling D'Artagnan. And, strange as it may
seem, Chateau d'If was to figure, if only in a small
way, in the history of the little French boy, as the
sequel will show.
ANTOINE'S father was an industrious and
worthy provincial, who made a comfortable living for
himself and large family by conducting a wool store
down near the quay. The elder Alciatore had been
to Paris only once and that when very young. It was
a journey taken on the impulse of the wild en·
thusiasm which swept France in the day when the
ancient throne of the Bourbons was tottering, and
Louis XVI, and his Queen, Marie Antoinette, had
just entered upon the miserable journey which was
to end at the guillotine.
All France was blood mad, the red terror was
a-borning, and when the inspiring strains of La
Marsellaise rang through the southern provinces and
called the farmer from his fields, the merchant from
his counting house, the sailor from his ship and the
idler from the cafe in the wild march on Paris,
Alciatore was a part of the undisciplined but ir­resistible
multi tude, tramping to the tune of Rouget
de Lisle's immortal song ofthe proletariat.
Alciatore saw Paris and fled in horror. In the
Place de la Revolution, more terrible in its cruelty
than the Place de Greve, the slaughterhouse of the
Valois kings, the guillotine stood, surrounded by its
hideous, shrieking mobs, made up of· the offscourings
of Rue Saint Antoine. Sanson and his blood smeared
assistants were working overtime, and aristocrat
after aristocrat lay on the board under the knife and
"sneezed in the sack." Paris was a shambles, and
Alciatore longed for the quiet of his little shop near
the quay in Marseilles.
But weary months passed and still Alciatore re­mained
in Paris, living with his friend, Davelle, who
MA DAME ANTOINE
Widow of Antoine A lciatore
F ounder of A ntoine's R estaurant.
kept a wine shop near the ruins of the Bastille. He
could not leave, as the J acobins, headed by
Robespierre, had declared that all men must remain
in the city until the threat of the English and Austrian
invasion had passed, and those who tried to depart
would be held as traitors.
While the Red Terror ran its brief but awful
course, Alciatore meddled not in politics, kept in the
background as much as possible and longed to be
lulled to sleep once more by the sighing of the breeze
on the southern coast.
But the fierce July day finally carne when
Robespierre, after having sent Danton and Des­moulins
to the scaffold, saw all his props fall away,
and knew himself defeated. The streets of Paris
rang with glad shouts, the Terror was ended and the
monster himself, with his friends, St. Just and
Couthon, was to go to the slicing steel, whither he
had sent so many.
Alciatore's friend, the keeper of the cabaret,
induced him to go to the Place de la Revolution to
see the end of Robespierre, and although de­capitations
are hardly nice things to associate with
pleasing table dishes the scene Alciatore witnessed
that morning had its effect on the choice cooking done
in the Antoine restaurant of today. That is to say,
it has given to one of the most famous treats of the
historic house a name that will last while the house
lasts.
Robespierre as Alciatore saw him, after the heads
of St Just ancl Couthon had fallen into the sawdust
bask~t, was a man whose face appea r~d to be hidden
by a mask of crimson hue. Around his forehead was
swathed a bandage covering a ragged wound inflicted
by a pistol in a vain attempt at suicide, an d the blood
from the wound was smeared and clotted all over the
tyrant's face when SaT?son for~ed him to the pla~k.
"Ugh!" exclaimed AlCiatore, with a shudder turmng
from the horrid scene, "his face looks like raw beef."
The descending knife screeched its song of death, the
sea green incorruptible writhed a headl~ ss corpse on
the slippery platform, the mob cheered ~ ~ fre~zy a?d
Alciatore went from the scaffold, carrying with him
an impression that remained to his dying day.
That was years before Antoine was born, but
Antoine as a very small boy heard his father repeat
many times the story of Robespierr e 's death and tell
how Robespierre's face before Samson, the heads­man,
groomed him for Satan, looke~ like ~are be~£.
The story in time became an ImpressiOn With
Antoine and Antoine carried that impression with
him int~ the kitchen of the Hotel de Noailles, where
he served his early apprenticeship.
ANTOINE was only a boy in his fourteenth year
when his fame began to grow. T he chef considered
him a wonder and sought suggestions from him
rather than f·rom the assistant cooks. One day in the
time of great rush and hurry-- for Talleyrand­Perigord,
Prince de Benevent, Napoleon's once
trusted councillor, but now serving the Bourbon
King, Charles X ., and recently appointed ambassador
to England, was newly come to the Hotel-the chef,
needing all the assistance his kitchen force could
render, trusted A n toine with the cooking of the roast.
As Antoine labor ed in the preparation of the great
haunch of meat, Marchand, one of the famous chefs
of P aris, who had cooked for Ney, and was now a
part of His H ighn e ss' retinue, came into the kitchen
and surveyed the operations with a critical eye.
He tood a t the side of the young apprentice and.
CAJl.HLLE AVERNA
Chef at A ntoine's.
I
carefully t.aking in t~e details of the work, gave many
an approvmg nod. The meat must be rare gar con ''
was Marchand's only comment as he turded awa~.
The roast was the crowning {·eature of the banquet,
and Talleyrand himself, although grown dyspeptic,
spoke of its excellent flavor. He sent one of his
attendants to inquire of Marchand how the roast had
been prepared, and Marchand threw up his hands in
an expressive gesture and declared that the dish
represented the effort of a half grown youth.
Hastening to the kitchen Marchand found Antoine,
embraced him with true Gallic zeal, and cried: "Ah,
mon garcon, what do we call the roast." The im­pression
of the bloody scene on the scaffold in Paris,
so faithfully described by Alciatore pere, was in the
lad's mind: he had noted the red of the slab of beef
as they fell on the plate under the carving knife,
and on the instant he replied: "Monsieur, we call it
'Filets de Boeuf Robespierre'." And so the dish be­came
known in the Hotel de Noailles, and so it is
known today in Antoine's restaurant, in Rue Saint
Louis, New Orleans.
Marchand, during the week's stay at Talleyrand's
party in Marseilles, was daily with young Antoine,
coaching him in the preparation of dishes and
learning himself from the boy. It was during that
week that Antoine showed ~larchand how to prepare
the truffles. Antoine discovered that the true art in
preparing salads lay in the proper placing of the
olive oil and vinegar. He warned always against the
use of anything but the very best and finest of olive
oil and vinegar. To use the cheap article lays the
foundation for failure.
Through the influence of Marchand, Antoine,
when 16 years old, became chef to the Governor of
the Chateau d'If, and he served for several years
during the very period when, according to Dumas'
entertaining pen, Edmond Dante and the old abbe lay
immured in the lowest dungeons of· the strong prison
house. There were captives in the dungeons,
Antoine could swear to that, but he was never able
to identify the young supercargo of the good ship
Pharaon as one of them.
When barely 22, Antoine, having saved a little
money, harkened to the lure of the golden land
beyond the western seas, and, bidding his fold
good-by, took passage on a slow sailing emigrant ship
out of the port of Marseilles.
He first landed in New York, and there wooed
and won the daughter of Herr Schweitzer, the suc­cessful
Alsatian upholsterer. Madame Antoine
operated Antoine's for many years after Antoine's
death and she lived to the ripe old age of 90 years,
adding fame and prestige to the restaurant Antoine,
founded by her husband. Before her death, she
entrusted the management of the restaurant to her
son Jules, who was to be her successor.
Headwaiter lsidot'e Cassou and P1'oprietot· Roy L. Alciato1'e,
sampling l,OOO,OOOth ot·der of Oysters Rockefeller.
New York lost Antoine and Antoine's cooking,
because New York was not French, and down in
New Orleans lived many of Antoine's countrymen
and their descendants. The story has been told how
Antoine surveyed the shops in Rue Saint Louis,
tasted the cooking of Moreau, and thought that he
could do better.
The sequel only followed the natural course.
View of Antoine's 1840 Room.
Antoine risked his all in a modest little establishment
facing the slave mart, and Dinde a .la-Talleyrand was
evolved from the precincts of the kitchen. Dinde a
la-Talleyrand, named for Antoine's early near­patron,
was a preparation with roast turkey as its
base. Dinde a la-Talleyrand soon became the talk
of the city, and Antoine's name was made.
The restaurant, No. 50 Rue Saint Louis, was soon
the rendezvous for all the elite of the city. In the
late hours of the night, when the last curtain had
fallen on the opera, carriages lined Rue Saint Louis:
from Chartres to Royar, and the place, newly en­larged,
with its private supper rooms upstairs, could
boast of all the beauty and chivalry of the historic
Creole city.
Other dishes grew out of strange experiments, and
on Antoine's menu card were recorded Tomatoes
frappes a la Julius Caesar, Toste St. Antoine, Bisque
d'Ecrevis es a la Cardinal, and oysters bordelaises.
These took place with the Talleyrand Turkey, and
as years rolled Antoine's fortune grew with his
renown.
The big dinner at Antoine's always opened the
opera season, and in the days of· the great impresarios
of ante-bellum New Orleans, Canonge and Calibrizi,
the artists, just out from France, had their formal
banquet before their first public appearance, in the
establishment facing the slave n1art.
It was to Antoine's restaurant that Monsieur le
Maire and the city authorities took Henry Clay upon
the occasion of the great American's visit to New
Orleans. It was the night after the grand dinner in
the Saint Louis Hotel when the distinguished visitor
and the favored guests ate from plates of solid gold,
and Clay had remarked that he had seen the rarest
and tasted the best. But when Antoine's dinner was
running its course, the statesman's eyes were
sparkling and his appetite seemed to be growing
space. He threw up his hands, as the story goes,
and cried in his big voice that had so often thundered
in the halls of Congress: "Marvelous! Where did
that man acquire his art."
The ill-fated General Boulanger was another of
Antoine's guests at a quiet dinner with some of the
leading citizens and several of the stars from the
opera troupe. When the Bisque d' Escrevisses a Ia
Cardinal was served, Boulanger's cup of· delight was
running over, and he clapped his hands as only a
Frenchman can, and exclaimed in fervent tones:
"Oh, mon cher Antoine, come home to France; your
country needs you ! "
Still another famous visitor was the Grand Duke
Alexis, brother of the Tsar of all the Russias, and
Alexis, like the others, was a captive to Antoine's art
Pictut·es of Five Pt·esidents in Antoi11e's Autograph Room.
and, through his secretary, offered him princely in­ducements
to go to St. Petersburg and cook for the
imperial family.
In the days of the Civil War, Antoine went out
with the Army of the Confederacy, not, however, as
a chef, but with the rank of first lieutenant in the
famous Lafayette Guards. The commissary of the
Southern army was never overburdened with sup­plies,
and had Antoine cared to show his skill as a
chef to his comrades in arms, he would of necessity
have had to operate on tenderloin of mule or
charmed his fTiends with fricasseed crow.
In 18i7 Antoine die~, and his work was' carried on
by his widow, while his sons Jules and Fernand were
in Europe finishing their education, so that they
might sustain the name of the House of Antoine.
.JULES, Antoine's direct successor, in 1877, was an
apprentice in the Maison d'Or of Paris. Later he
went to Boissier's in the Boulevard des Italiens, and
was next heard of in the kitchen of the Grand Hotel,
Marseilles. Jules also saw service at Brabant's, in
the Rue Montmartre, a well-known meeting place for
artists, writers and other bohemians, and he learned
some valuable lessons from Beche.
The young man, desiring to learn his art thorough.
ly, went to Strasbourg and apprenticed himself to
Louis Henry, in the Rue de Daws, near the great
cathedral. M. Henry manufactured pate de foi gras
and Jules became an adept at this. His skill was
such that Henry commissioned him to make a special
order for the Iron Chancellor, Count Bismarck, who
was in Strasbourg on a visit.
Feitel held the secret of the art of making sugar
flowers, and Jules went to work in his Strasbourg
establishment in the hope of learning the secret.
Feitel guarded his knowledge well for several
months, but Jules, by patient practising with small
cornucopias and a little iron ring, rna tered the
secret, and F eitel promptly gave him hi un­conditional
release. Jule , on his return to America,
sailed on the steamship Chateau Y quem, which wa
making her maiden voyage out of Bordeau , and
when the vessel was at ea three days all the cook
were taken sick of f ver and the kitchen was left
without a master. Jule volunteered a chef and he
delighted everybody on board, preparing French
dishes for the Frenchmen, giving the Engli h pas­sengers
their fill of plum duff, the Italian their
favorite spaghetti, and going right down the line,
with an international melange of things to eat, until
the ship reached New York. Jules wouldn't accept
pay for his services, and the passengers forced him to
take a handsome pur e made up of voluntary
subscriptions.
While in New York, Jules pent orne time with
J. B. Martin, the proprietor of the famous Martin's
Caf.e. Jules was. present when Martin bought the
busmess f·rom Wtdow Larue. Martin's is now the
famous Hotel and Restaurant Lafayette of New
York.
Antoine's Restaurant of today, is still in the Rue
Saint Louis, but one block further back than its
or!g~nal site, which is now occupied by a three·
milhon-dollar court building. The place retains its
pnstme glory all undimmed and of the celebrities
of recent times! who have s~acked their lips in joy
over. the Antmne concoctions might be mentioned
Prestdent Taft, Colonel Roosevelt, Admiral Schley,
Secretary of th~ Navy, Meyer, and all the great
players and artists, such as Bernhardt, Coquelin,
Booth, Barrett and Mansfield.
1\fONSIEUR JULES has invented many dishes
whtch have added to the name of his house chief
among them being Huitres en Coquille a Ia Rocke-
feller. Rockefeller's name suggests the golden
flavor; that's why it was added to the huitres, which
is French for oysters.
Jules was the first to introduce into New Orleans
cooking in paper bags. A famous balloonist, who had
done f·ancy stunts on errant air waves at the French
army maneuvers, was to be dined at the Saint Louis
Street restaurant, and Jules, was told to bring
something on in the shape of a gas bag. Hard put to
it, he figured out the tempting architectural arrange­ment
of pompano en papillotte, which is fancy talk
for fish in a paper sack.
"Allons, chez Antoine!" has long been the sum­mons
with those who love to dine well, and the
summons has well-nigh belted the world, for in all
lands is the House of Antoine known.
DID YOU KNOW THIS ABOUT ANTOINE'S?
That this year Antoine's Restaurant is celebrating
its 100th year of uninterrupted service to the
gourmets of the world under three successive
generations of the Alciatore family, Founder Antoine
Alciatore, Son Jules Alciatore and Grandson Roy
Alciatore and present proprietor.
That Antoine's gallery of celebrities contains over
two thousand autographs and pictures of the dis­tinguished
visitors who have dined at Antoine's.
That besides the main dining room, Antoine's has
15 other dining rooms available for banquets and
private parties of 2 to 200 guests.
That the old fashioned W elsbach gas mantles pro­vide
the only source of heat in the main dining room!
even in the coldest of· winters.
That the huge plate glass mirrors in the main
dining room were formerly in the Grand Ball Room
of the famous old St. Louis Hotel, and were imported
from France.
That until a few years ago, sand covered the floor
in the main dining room and that saw dust still covers
the floor in Antoine's famous Mystery Room.
That the 1840 Room is a reproduction of an original
early Antoine's private dining room and contains oil
paintings of Antoine and Mrs. Antoine Alciatore:
old menus dating back to the early eighties and old
theatre programs containing Antoine's advertise­ments
as far back as 1852, besides the original pair of
baby shoes worn by the founder of Antoine's.
That the Chef, waiters and other employees have
been with Antoine's for many years, many of· them
having begun their career there and ended it there
after a lifetime of faithful service.
That bus boys must serve an apprenticeship of 10
years before they are eligible to become waiters, that
the present headwaiter has been with Antoine's for
40 years, and that his predecessor served the house
for 50 years.
That the same menu has been in use at Antoine's
for the past 50 years, being used summer and winter,
for luncheon and for dinner, day in and day out, year
in and year out. It is the only menu used at
Antoine's and is printed entirely in French.
That the customers orders are taken without the
aid of paper and pencil, and entirely by memory, and
it is seldom that errors or omissions occur.
That when serving our famous Cafe Brulot
. Diabolique and Crepes Suzette the lights are dimmed
so that our guests may {·east their eyes on the
beautiful blue flame of the burning brandy.
That the Oysters a Ia Rockefeller at Antoine's were
so named because of the extren1e richness of the
sauce because at the tin1e the elder Rockefeller was
then ihe richest man in the world.
That Pompano en Papillotte was especially ~reated
in honor of a distinguished French Balloonist ":ho
was entertained at Antoine's, the paper bag being
fashioned to resemble the inflated gas bag of a bal­loon.
Its main purpose howev~r i~ ~o reta~n the
seductive flavours of the fish while It Is cooking.
That over 1 040,000 orders of Oysters a Ia Rocke­feller
have be~n served at Antoine's since 1889 when
this dish was invented by Jules Alciatore, and since
there are 6 oysters to an order the total number of
actual oysters is 6,240,000.
That most of the cooking is done with coal on a
French Range, which range was purchased a few
years ago to replace its predecessor which had been
in continuous use in the Antoine's kitchen f'Or over
40 years.
That the original Marble Mortar, hollowed out
from a gigantic piece of stone is still in use at
Antoine's since the founding of the restaurant, and
that over a dozen pestles made of lignum-vitae, the
hardest known wood, have been completely worn
down in all of these years, in this same mortar.
That the Dungeon, a private dining room at
Antoine's was so named because it was actually used
as such during the Spanish occupation of New
Orleans.
That the private library at Antoine's contains over
400 cook books, books on wine, and other related sub­jects,
some of which are over 200 years old and one
old tome dating back to the year 1669.
That Antoine's boasts of having one of the finest
cellars in the country containing rare wines from
many different countries and nationalities, the stock
carried at all times numbering well over 5,000 bottles,
the oldest dating back to 1884. The oldest brandy
dating back to 1811.
That the success of Antoine's is due to the fact
that greater stress is placed on the food and cuisine
than on the decor, and that there are no disturbing
influences such as music and dancing to interfere
with the enjoyment of dining and wining.
That Antoine's believes that foods and wines are
inseparable and {·or this reason will not serve wines
and liquors to people who do not care to eat. For this
reason Antoine's does not have a bar or Cocktail
lounge. It is the people who drink without eating
who become paralyzed by alcohol.
When Antoine's was established in 1840 there were
no electric lights, no automobiles, no moving pictures,
no radio, no airplanes, no telephones and no
elevators.
That if you visited Antoine's in the early days, you
probably dressed by the light of an oil lamp, you sent
a messenger by foot to make a reservation for you,
you probably arrived in a carriage, you probably
asked the _waiter with a long mustache what dish was
special for the day as there were no printed menu's
then.
SURROUNDINGS
Those who have never partaken of a meal at
Antoine's invariably picture the place gorgeously
decorated with all the bright colors of the rainbow;
with gold, silver and bronze leaf plastered in the very
recesses of the ceiling; with a select band playing
popular music or excerpts of the Operatic master­pieces;
with footmen in princely livery opening the
carriage doors, and grooms to take care of the cloaks.
None of all that.
Antoine's is today what it was at its inception-an
immaculately clean place, with tableware and linen
of the severe solid home like type, and attentive
noiseless waiters, who speak many tongues because
they have learned their avocation on both continents .
No deafening brass band between courses.
No boisterous table neighbors.
When you go to Antoine's, it is to give your palate
an undisturbed treat.
That is why the place is unique and in a class of its
own.
Had Brillat-Savarin lived a century later he would
undoubtedly have referred to Antoine's in his
"Physiologie du Gout" because it is that particular
atmosphere of the place which enhances the ar­tistically
prepared dishes and develops to the highest
degree the gastric fluids.
Not to have eaten at Antoine's is almost saying
that you have never been in New Orleans.
I
I
· 1 b h 1 tion of one hun dred years of
In the Spring of 1940 Antoine's Restaurant will ce e rate t e comp e . . The followino list of
uninterrupted service in catering to the gustatory needs of lovers of fine CUISine. 0
•
h distinguished guests w o have Vl.si'ted Antoi'ne's 1• n the past century is n1ute evidence of the fame whiCh the
House of Antoine enjoys throughout the world.
President Franklin D. Roosevelt, Ex-President Theodore Roose­velt,
Ex-President William H. Taft, Ex-President Calvin Coolidge,
Ex-President Herbert Hoover, Marechal Foch, General Boulanger,
Admiral Richard Byrd, J. W. Weeks Ex-Secretary of War, George
H. Dern Ex-Secretary of War, L. W. Roberts Jr. Ex-Assistant
Secretary of the Treasury, Ray Lyman Wilbur E x-?ecretary of the
Interior Commodore Ernest Lee J ahncke Ex-AsSIStant Secretary
of the Navy, General John J. Pershing, General J . ~arbord! G~n­eral
Smedley Butler, Brigadier General J. H. Wh1te, Bngad1er
General Ray H. Fleming, Major General George Van Horn Mose­ley,
Captain James J. Van Zandt, Major General J. 1:· Schley
Chief of Engineers U.S.A., Lieutenant J. M. Ocher ~nd L1eute~ant
H. L. Challenger of the U.S. Submarine S-10, Captam W. L. A.ms­worth
Colonel Frank Evans U.S.M.C., Thomas Jefferson Coolidge
Ex-U~dersecretary of the Treasury, Henry A. Wallace Secret~ry
of Agriculture Nellie Tayloe Ross, Director of the U.S. Mmt,
U S Attornev 'General Frank Murphy, Marvin H. Mcintyre Sec­re~
a~y to Pre.sident Roosevelt, Rear Admiral H. H. Christy, Vice
Admiral R. A. R. Plunkett-Ernle-Erle-Drax Commander of West
Indies British Squadron, Rear Admiral Arthur J. Hepbu!n, R~ar
Admiral E. B. Fenner, Vice Admiral Edward Pettengill, VICe
Admiral Edward Campbell, Rear Admiral Hayne Ellis, Com­mander
Louis J. Gulliver U.S. Frigate Constitution, Captain H. C.
C. Blagrove, Captain Benjamin Dutton, Commander Charles E.
Rosendahl, Captain G. S. Burrell C. F. E., Commander Paul
Auphan of the Jeanne d'Arc, Admiral Culverius, Commander A.
N. Addoms, U.S.S. Moffett, Rear Admiral G. J. Rowcliff, Com­mander
Alej andro Salinas San Roman Chilean Ship Rancagua,
Lieutenant Commander Neville Levy U. S. N. R., Lieut.-Com­mander
Paul Serpette French Ship d'Entrecasteaux, Lieutenant
Commander Paul Broussaunt French Submarine Ouessant, Lieu­tenant
Pierre Le Creux French Submarine Agosta, Captain J. S.
Abbott Rear Admiral H. V . Butler, Captain A. B. Reed, Com­maude;
Cristobal Gonzalez Aller y Acebal Spanish Ship Juan
Sebastian de Elcano, Lieutenant Commander H. R .. Thurber, Lieu­tenant
Commander Albert Casanova Gonzelez Crmser Cuba, Rear
Admiral P. A. Rossiter Surgeon General U. S. N., Commandant
Gonet, Capt. Louis Sable N aval Attache at Washington, French
Ambassador George Bonnet, E nglish Ambassador Sir Esme How­ard,
French Ambassador Paul Claudel, German Ambassador Dr.
Hans Luther, Royal Italian Ambassador Augusto Rosso, French
Ambassador J. Jusserand, Greek Ambassador Demetrios Sicilianos,
Royal Italian Ambassador Fulvio Suvich, Japanese Ambassador
Kensuke Harinouchi, Abdel Wahab Pasha Egyptian Undersecretary
of State, Capt. Joao Alberto Lins de Barros, Brazilian Cabinet
Member, President Anastasio Somoza of Nica ragua, Harry L .
Hopkins W. P. A. Chief, J. Edgar Hoover F. B. I. Chief, Howard
0. Hunter W. P . A. Administrator, L. W. "Chip" Robert National
Democratic Secretary, Archibald MacLeish Librarian of Congress,
F. V. Sorrels Chief of Secret Service, Colonel E. W. Starling Chief
of White House Secret Service, Donald Richberg, Ex-Ambassador
Hoffman Philip, Honourable Gerald Drew, Nathan Strauss Chief
Housing Administrator, Dr. Leon De Bayle Minister of Nicaragua,
Supreme Court Justice Felix Frankfurter, Lloyd C. Griscom F or­mer
Ambassador, Jefferson Caffery Ambassador to Braz il, Harper
Sibley U. S. Chamber o.f Commerce, 0. John Rogge Assistant At­torney
General, Japanese Admiral Yamamoto , Major General
Charles Macon Wesson, Chief of Ordnance U. S. A. Colonel E.
P. Pierson, Lieutenant Commander John J. P a tter son U. S. N.,
Commander Arnold E. True, Commander W. A. Griswold U. S.
N., Lieut.-Commander Touseth, Lieut.-Commander P. G. V oge,
S. D. Embick Lieut.-General Commanding III Army, Lieut.-Com­mander
Beverly Harrison, Lieut.-Commander J. C. Belock, Lieut.­Commander
E. A. Taylor.
DIG NIT ARIES
Senator John H. Bankhead, Senator William Gibbs McAdoo,
Senator Gerald P. Nye, Senator Henrick Shipstead, Senator Ben­nett
Champ Clark, Senator John H. Overton, Senator Allen J.
Ellender, Senator Theodore Bilbo, Senator Robert Mouton , Sena­tor
Harry D. Wilson , Senator J. K. Griffith, Senator A. Leonard
Allen, Senator Rene de Rouen, Governor David Scholtz of Florida,
Governor A. B. Chandler of Kentucky, Governor J. V. Allred
of Texas, Governor Huey Pierce Long, Governor Earl K. Long of
Louisiana, Governor Hugh l:. White of Mississippi, Governor A.
W. Norblad of Oregon, Governor Elect Arthur H. James of Penn­sylvania,
Representative Richard M. Kleberg, Representative Paul
H. Maloney, Congressman Frank Reid, Congressman Wright Pat­man,
Mayor James J. Walker of N. Y., Mayor Fiorella La Guardia
of N. Y., Mayor William Hale Thompson of Chicago, Mayor Ed­ward
J. Kelly of Chicago, Mayor Bernard Dickman of St. Louis,
Mayor Angelo J . Rossi of San Francisco, Mayor Bryce B. Smith
of Kansas City, Mayor Thomas L. Holling of Buffalo, Mayor
Robert S. Maestri of New Orleans, Mayor Martin Behrman of
New Orleans, Archbishop Joseph F rancis Rummel, Patrick Cardi­nal
H ayes, Monsignor Peter M. H. Wynhoven, Leon C. Phillips
Governor of Oklahoma, Senator D. Worth Clark, Governor Elect
Sam H. J ones of Louisiana, Senator Daniel A. Reed, Congressman
Harold E . Stassen.
NOTABLES
Rene Soulange Teissier Consul General of France, Fernand
Gobert Belgian Consul, Bernard Gilliat Smith British Consul Gen-
1 Consul General Bravo of Nicaragua, Robert M. Cohan Brit­f:~
'Consul, H. Stanford London British C~>nsul, Julio Holguin
Consul of Colombia, Dr. Waclaw G~ronski Consul of Poland,
K Ito Consul of Japan Dr. Francisco Banda Consul of Ecua·
d:;,z~. G~rdon Rule British Consul, Dr. Charles J. Hollub Consul
of Czecho-Slovakia, Count Jean de La G r~z e Fre":ch Consul, Rene
Delage French Consul, Dr. Vitale Gallma Ita lian ~onsul , Dr.
Ludovico Censi, Italian Consul, E dmundo Aragon Mexican Consul,
Jayme de Brito Brazilian Consul, Ernest Wendler German Consul,
Baron Von Speigel German Consul.
NOBILITY
The Grand Duke Alexis, brother of the Czar of Russia, Prince
and Princess Achille Murat Count and Countess Charles de Pes­louan,
Count Marcel le Bes~c, .Count M~rcier de Ca.ladon, Marquis
de Crequi Montfort de Courtlvron, Prmce ~ ranco1s de Berg~yck
of Belgium Count and Countess de Castellam, Count Jean M1chel
Cressaty, Baron and Baroness Rodolphe . de Sch~uns.ee , . Prince
Louis Ferdinand Hohenzollern, Count TulliO Carmmah d1 Bram­billa
Baron Andre Van Havre of Belgium, Sir Herbert and Lady
Marier of Canada The Marquis of Donegall, Lord Godfrey Wal·
ter Phillimore, L~rd Henry Mackinnon Raikes, Lord and Lady
Swinfen Admiral Sir Reginald H all, Lady Dent of London, Lady
Sonja c'yers of Ireland, Count Aldo Castellani, ~harles quy F luke
Greville Earl of Warwick, Marquis and Marchwne Gtan Gero­lamo
Chiava ri, Lord Marley, Count Albrecht Van Bismark, Prin·
cess Von Bismark, Countess Zappola, Japanese Baron and Baroness
Sumitomo, Baron Von Mumm, Baron Richard Von Schrenk, Count
Charles de Gramont, Lady Nelson of London, Baron W. A. Hum·
boldt, Count Teofilo Rossi di Montelera, Sir Anthony Lindsay
Hogg, Sir William and Lady Max Mull e r, Count and Countess
David A. Constantini, Grand Duke Dimitri, Sir and Lady Benjamin
Drage, Count and Countess Robert Jean de Vogue, Le Due de
Levis Mirepois, Thelma F urness, Lady Hadfield, Grand Duchess
Marie of Russia, Prince and Princes Zalstem Zalessky, Sir Joseph
Robinson of South Afr ica.
AVIATION
Transatlantic F liers Dieudonnes Costes and Le Brix, Transat­lantic
Fliers Wiley Post and Harold Gatty, Speedfiier James
"Jimmy" Doolittle, Speedfiier Roscoe Turner, CapLain and Ace
Eddie Hickenbacker, Transatlant ic F lier "Dick" Merrill, Francesco
de Pinedo, Captain Alex Papina, Clyde Pangborn, Lowell Y erex,
James G. Haizl ip, Admiral Richard Byrd, Michel de Troyat, H.
S. " Hank" J ones, Carlton Putnam, C. R. Smith, Colonel Edgar
Gorrell.
CELEBRITIES
Sir Thomas Lipton, Mr. and Mrs. W. K. Vanderbilt, Mrs.
Franklin D. Rooseveh, Emily Roosevelt, Mrs. Warren G. Hard­ing,
Mrs. Woodrow Wilson, Alfred M. Landon, Theodore Roose­velt
Jr., Archie Roosevelt, Mr. and Mrs. Elliott Roosevelt,
Herbert Hoover II, Curtis B. Dall, John J. Raskob, Charles M.
Schwab, Mrs. Gloria Morgan V anderbilt, Roy Chapman Andrews,
Carter Glass Jr., Mr. and Mrs. Pierre Clemenceau, Judge Edward
Fabre Surveyor of the Canadian Supreme Court, Raymond Orteig
donor of the Lindburg prize, John Ringling, J ohn Ringling North,
Judge Pierre Crabites, John W. (Bet a Million) Gates, Joel Chand­ler
Harris, Otto Kahn, Franklin L. Hutton, John Drew, Walter
Hale, Louise Closser Hale, Jules Bache, H elen Kellar, Elizabeth
Arden, Dexter Fellows, Harvey S. Firestone J r., LiberLy Knicker­bocker,
Isabel Sloane, Mrs. Martin Johnson, F rank (Bring 'em
Back Alive) Buck, Lessing Rosenwald, Mrs. Harrison Williams,
Florence B. Gould, A. P. Giannini, Charles R. Gay, James B.
Conant President of Harvard, Adolph Ochs, Harold F. McCor­mick,
Paul Dumont N. B. C., Mr. and Mr s. Lenox R. Lohr Presi­dent
N. B. C., Major Bowes, Dr. Roger Bigelow Merriman of
Harvard, Dr. Christian Gauss of Princeton, Dr. Harold Dodds
President of Princeton, Dean C. E. Clark of Yale, Dr. Edward
James McCormick B. P. 0. E., Mr. and Mrs. E ly Culbertson,
Geraldine Rockefeller McAlpin Webester, Clyde R. Place Archi­tect
of Rockefeller Center, W. P. Filmer builder of San Francisco
bridge, Major Max Oser, A. Atwater Kent, W. Seward Webb,
Frances Drexel Muon, Mary Muon, C. A. Muon, Leo McDonald,
Mrs. Huey P. Long, Nathan Pereles Presiden t of the Harvard
Clubs, Dr. Rufus C. Harris President of Tulane, D r. Roscoe Pound
of Harvard, Justice Henry T. Lummus, Dr. Rene C ruchet of Paris
and Bo~deaux France,. Dr. Hans Groedel of Berlin, Andre Lafargue
9hevalter. of the I:egwn of Honor, Andre Chevrillon President of
I Acad~m1e Francais.e, ~ortunat Strowski, Raymond Laurent Mayor
of Pans Fr.ance, Fumm Roz l'lnstitut Francaise, Gabriel Louis
Jarray Pres1de":t of th~ .French La Salle Delegation, Dr. F ernand
Brun~ryre, Pans ~umcipal Council, Jules Destombes Academie
de ~c1ences, ~lgedms Fauteux President of the Montreal H istor ical
Society, Gabnel Lugot Chef of the Waldorf Astoria Charles Baron
Fren.ch Chamber of Deputi~s, Charles Holt of Ti~ e, Otto H agel
of Life, George Buford Lonmer Saturday Evening Post, Mr. D. J.
Von Ballus~ck Ams.terdam Holland, Jean Jeraudoux F rench Minis­ter
of Affa1~s,. Louts Mo';lquin, .Miss Marion Huntington, C olonel
Alban~s. Phtlhps, Fredenck Stmchfield President American Bar
Assoc1at10n, Mary . Cable Dennis, Gloria Baker, Mr. Charles Be­daux,
Roger R. Gnllon, Mrs. Dodge Sloan, Miss Anna Mae T racy,
Kelvin Cox Vanderlip, M. Diamant Berger, William Makepeace
Tha~keray, A~dre Geraux "Pertinax", Steve Hannagan, Hugh Bailie
Prestdent Umted Press, Mr. and Mrs. Julian Street, Mr. and Mrs.
Andre L. Simon, President Wine and Food Society, Lafcadio
Hearn, J. George Frederick President Gourmet Society Paul Hen­kel
Society of Restaurateurs, John B. Kennedy N. B: C., Booth
Tarkington, Joseph Ziegler Leiter, Sigmund Spaeth Attorney
David V. Cahill, Mrs. Alice Roosevelt Longworth, Dean E. J.
Kyle A. & M. College, Mr. B. H. Winchell, Donald E. Baruch
Colonel Robert Guggenheim, Allan Hoover, Joseph Simord of
Canada, Professor Adolph Meyer of John Hopkins Rebecca P.
Guggenheim, Richard C. du Pont. '
SPORTS
James "Gentleman Jim". Corbett, John L. Sullivan, Jack Demp­sey,
George Carpentier, Primo Carnera, Max Baer, "Buddy" Baer,
George M. Lott Jr., Martin Pia a, Vincent Richards, Don Budge,
Ellsworth Vines, Bill Tilden, Henri Cochet, Ty Cobb, Chuck
Klein, Lefty Gomez, Bob Feller, Roy Weatherby, Christy Mathew­son,
Babe Ruth, Roger Peckinpaugh, Larry Gilbert, Oscar Vitt,
Bill Terry, Jimmy Foxx, Alva Bradley, Gerry Nugent, William
Harridge, Mel Ott, Johnny Gice, Danny Shute, Johnny Revolta,
Paul Runyan, Bennie Hogan, Henry Picard, Zell Eaton, Lloyd
Mangrum, Dick Metz, Ed Dudley, Freddie Haas Jr., Fred Corco­ran,
Frank Walsh, Gus Novotny, John Dawson, Gene Sarazan,
Rube Albaugh, Horton Smith, Lawson Little, Jimmy Thompson,
Harry Cooper, Bobby Jones, Sam D. Perry, Knute Rockne, Andy
Kerr, Amos Alonzo Stagg, Fritz Crysler, Red Dawson, Bernie
Bierman, Earl "Red" Stick, Bryon "Whizzer" White, Art Rooney,
Kenesaw M. Landis, Glen "Slats" Hardin, Ted Cox, Pat O'Shaug­nessy,
Eddie Reed, Jim Crowley, Homer Norton, Walter Hagen,
Al Barbee, Chas. E. Hare.
OPERA AND MUSIC
Adelina Patti, Geraldine Farrar, Jenny Lind, Sarah Bernhardt,
Enrico Caruso, Emma Calve, Ricardo Martin, John McCormack,
Mary Lewis, John Charles Thomas, Mary McCormick, Marion
Talley, Hizi Koyke, Richard Crooks, Enid Szantho, Sidney Rayner,
Lawrence Tibbett, Giovanni Martinelli, Enzio Pinza, Nino Mar­tini,
Elizabeth Rethberg, Herbert Janssen, Bruna Castagna, Grace
Moore, Maria Gambarelli, Natalie Bodanva, Joseph Bentonelli,
Nelson Eddy, Lily Pons, Richard Bonnelli, Gladys Swarthout,
Anna Pavlowa, The Great Nijinsky, Leopold Stokowski, Eugene
Ormandy, Fritz Kreisler, Gregor Piatigorsky, Valdimir Golsch­mann,
J ascha Heifetz, Arthur Zack, Gennaro Papi, Pasquale
Amatr, Louis Hasselmans, Edward Johnson General Manager
Metropolitan Opera Association, Edward Ziegler Assistant Gen­eral
Manager, Earle R. Lewis Assistant General Manager, Chorus
Master Fausto Cleva, Leo Silvera, Ida Krehm, Joseph Knitzer,
Jeanette MacDonald, Helen Jepson, Ernest McChesney, George
Barrere.
STAGE
Alf red Lunt, Lynn Fontanne, Helen Hayes, Margaret Anglin,
Lou Tellegen, Lillian Russell, Della Fox, Joe Jefferson, Fritzi
Scheff, De Wolfe Hopper, Maude Adams, Julian Eltinge, Edwin
Booth, Lawrence Barrett, Constant Coquelin, Evan Burrows Fon­taine,
lzetta Jewel, Cornelia Otis Skinner, Otis Skinner, Catherine
Cornell, Tallulah Bankhead, Guy Bates Post, Katherine Standing,
Guy Robertson, Richard Mansfield, Ethel Barrymore, Basil Rath­bone,
Frank Crumit, Julia Sanderson, Florenz Ziegfeld, Majorie
Rambeau, Walter Hampden, Gus Van, Georgie Hale, Leo Feist,
Mack Gordon, Harry Revel, Nikita Balieff, Lou Irwin, Herman
the Great, Howard Thurston, Eric Linden, Bernice Claire, Alex­ander
Woollcott, Sinclair Lewis, Marcella Powers, Francis Lederer,
Margols Gilmore.
CINEMA
Mary Pickford, Marguerite Clark, Eugene O'Brian, Charles
Spencer Chaplin, Douglas Fairbanks, Lew Cody, Richard Barthle­mess,
William S. Hart, Betty Compton, Theda Bara, Rod Laroque,
Esther Ralston, Ricardo Cortez, Ann Hardin~ , Roscoe "Fatty"
Arbuckle, Irene Rich, Cathryn Carver, Adolf Menjou, Grant
Withers, George O'Brien, Warner Baxter, Anita Stewart, Tom
Gara!!,hty, Jack Mulhall, Tully Marshall, Jack La Rue, Jack War­ner,
Nick Stuart, Sue Carol, John Bunny, Marie Dressler, Jimmy
Dunn, Gail Patrick, Andy Devine, Charley Chase, Margaret Gra­hame
Hugh Sothern, Buddy Rogers, Errol Flynn, Jeanette Mac­Donald,
Gene Raymond, George Brent, Frank McHugh, Phillips
Holmes, Evelyn Keys, Alan Mowbray, Eugene Palette, Dolores
Costello Barrymore, George Bancroft, John Mack Brown, Roscoe
Karns, Margaret Livingston, Allen Jenkins, Steffi Duna, John Car­roll,
Roscoe Ates, Colleen Moore, Virginia Bruce, Tullio Carmi­nati,
Johnny Weismuller, Leo Carrillo, Jack Benny, Judy Garland,
Paulette Goddard Joel McCrea, Frances Dee, Mar~aret Tallichet,
Bill Gan~an, Buddy Ebsen, Randolph Scott, Richard Arlen, Patsy
Kelly, Geraldine Dvorak, Grady Sutton, Buster Keaton, Mary
Healy, Dorothy Lam our, Dorothy Dehn, Joe E. Brown: Anna
Neagle AI Jolson Eddie Cantor, George Jessel, Harry Rtchman,
Leah Ray, Helen Morgan, Ethrelda Leopold. David Ni".en, Joseph
Calleia, Jean Beilo, Bob Burns. Wallace Beery, Jackte Coogan,
Erik Rhodes, W m. Boyd, Hugh Sothern, Poily Moran.
ORCHESTRA LEADERS AND SINGERS
Fred Waring, Ted Lewis, Joe Venuti, Glen Miller, . Frankie
Masters, Phil Harris, George Olsen, Abe Lyman, Ran W tide, Art
Kassel, Shep Fields, Tom Gerun, AI Donahue, Jack Fulton , Ben
Bernie, Jimmy Grier, Lani Mcintyre, Red Nichols, Clyde Lucas,
Rudy Vallee, Roger Wolfe Kahn, John E. Hamp, Ted Weems, Guy
Lombardo, Charles Barnet, Paul Whiteman, Smith Ballew, Benny
Meroff, Irving Aaronson, Henry Busse, Vincent Lopez, Lou Forbes,
Jesse Stafford, Buddy Rogers, Ethel Shutta, Harriet de Goff, Lynn
Chalmers, Morton Downey, Donna Dae, Ruth Etting, Miriam Gra­hame,
Julie Gibson, Momikai Hair, Lilia Kipicona, Camille de
Montis, The Boswell Sisters, Nick Lucas, Vivian Janis, Joan Ed­wards,
Aloha Kaimi, Mary Lee Kelly, Leo Feist, Fred Crosby,
Joseph Sudy, Buddy Clark, Wayne King, Arthur Ravel.
DANCE TEAMS
Chaney and Fox, Jack and Edna Torrence, Crawford and Cas­key,
The Randalls, Peppino and Rhoda, Richard Stuart and Flora
Lee, Mary Jane Moore and Billy Revel, Miles and Kover, Peppino
and Mascotte.
AUTHORS, COLUMNISTS, ARTISTS
0. 0. Mcintyre, Will Rogers, Irvin S. Cobb, Louis Sobol, Ward
Morehouse, Heywood Broun, George Matthew Adams, Lucius
Beebe, Bruno Lessing, Francis Wallace, G. Selmer Fougner,
Roundy Coughlin, Charles E. Crawford, Dorothy Dix, Bob Davis,
Julian Street, Phil Dunning, H. L. Mencken, Will Irwin, Elsie
Robinson, Abe Martin, Mrs. Laetitia Irwin, Zona Gale, Sheila Kay
Smith, Channing Pollack, Bruce Gould, Beatrice Blackmer Gould,
Beverly Smith, Wallace Irwin, Monty Woolley, Garet Garret,
Natalie Vivian Scott, Grace Thompson Seton, "Andrea," Upton
Close, Collinson Owen, John A. Kennedy, T. M. Storke, Eleanor
Niercien, Donald Lawder, W. Ward Smith, Cora, Rose and Bob
Brown, Mrs. William Brown Meloney, Elda Garbe, Ellis Hollums,
Madame Marcel Tinayre, Andre D em a i s o n, General Perrier,
Madame Saint Rene Taillandier, Roark Bradford, Kathleen Mc­Laughlin,
Frederick L. Collins, Doris Fleeson, Robert Ormond
Case, G. J. Korchendorfer, Elizabeth Woody, Frank Finklehoffe,
John Monks Jr., James Norman Hall, Charles MacArthur, Louis
Zara, Walter Davenport, Lillian Hellman, Mildred Seydell, Hector
Fuller, Allan Villiers, Alan Gould, Carton Beals, Eleanor Patter­son,
J. Gortatowsky, Richard Harding Davis, William B. Powell,
Ralph Ketcham, Prunella Wood, Edward Astley, Alice Porter,
Lloyd C. Douglas, Courtney Riley Cooper, Leonard Q. Ross,
George Sokol sky, Dorothy Dawe, Basil W oon, G. Edward David­son,
John Henry Titus, Edith Johnson, DeLoss Walker, Elliott
White Springs, Sherwood Anderson, Thomas Wolfe, Pat O'Donnell,
Hugh Baillie, Kent Cooper, Adolph Ochs, Joseph Pulitzer, Dr.
Paul de Kruif, Paul Reynaud , Rene Belbenoit, John Erskine, Sheila
Hibben, Katherine Darst, J. B. Priestley, Abel Green, Uncle Vic,
Duncan Hines, Mike "The Snowdi~ger," J. K. of the Milwaukee
Journal, Vera Brittain, J. Donnell Tilghman , Sillman Evans, Clem
Hearsey, Archibald MacLeish, Stark Young, Will Durant, Steven
Hannagan, Lloyd Gregory, Bill Cunningham, Frank Boege, Paul
Hollister, Henry Beckett, Marc T. Greene, J. George Frederick,
Ellwood Douglass, Dorothy Ducas, Adele Brown, Thomas Sugrue,
Gwen Dew, Gwen Bristow, Bruce Manning, Frances Bryson, Mrs.
Louis Oppenheimer, Octavus Roy Cohen, Hyman Kaplan, Franklin
Lewis, Edw. F. Hebert, Herman B. Deutsch, William Wiegand,
Meigs 0. Frost, K. T. Knoblock, Franz BJorn , Ken Gormin, Stan­ley
Clisby Arthur, 0. M. Samuels, Lyle Saxon, Hendrick Van
Loon, Rockwell Kent, lfor Thomas, Dario Rappaport, Xavier
Gonzales, Daniell Bishop, Carl Anderson, M. R. Cooper, 0. W.
Chessman, Ivan Dmitri, Cecil Beaton, Sydney Smith, Clifford Mc­Bride,
Enrique Alfarez, McLelland Barclay, J. W. Ireland, Fitz­patrick,
Ham Fisher, Moro Gonzalez, Ann Silverman, Sally Silver­man,
Harry Ludwig Rossol, Rube Goldberg, John Held Jr., Otto
Hagel, Cornelia Otis Skinner, R. H. Waldo, Virginia Gale, Way­man
Adams, Ed Reed, Carl Anderson, J. B. McEvoy, Drew Pear­son,
Robert S. Allen , Ernest Young, Gunther Lessing, James J.
Reynolds, Quentin Reynolds, Frederick Babcock, Frederica Fox,
Frances Parkinson Keyes, AI Pollard, S. L. A. Marshall.
CINEMA DIRECTORS AND EXECUTIVES
Cecil B. DeMille, W. S. Van Dyke, Tod Browning, John Ford,
Robert Florey, Boris Petroff, Chester Miller, Edward Cline, Wil­liam
"Bill" Pine, Arthur Lubin, Ralph Nelson, James A. Mc­Donough,
Jack McGowan, Lloyd Bacon, Herbert Wilcox, David
Niven, Edwin Justin Mayer, Albert A. Kaufman, Edward Small,
George Cukor, Morris Ryskind, Ivan Kahn, Mort H. Singer, Henry
King, Howard Hawks, Victor Fleming, Jack Warner, James A.
Fitzpatrick, Idwal Jones, Roland Reed, Hobe Erwin, John Dar­row,
Harry Rap£, Colonel E. A. Schiller, Jack Chertok, Dick May­berry,
John Ridgeley, Albert Morkin, Donald Briggs, MacHoffman
Jr., Alan Davis, John Gallaudet, John Payne, Regis Toomey, Ben
Piazza, Irving Mills, Jimmy Starr, Julie Carter Starr, Lionel
Keene, Henry · Lichtig, Robert Z Leonard, Adolph Zukor, N. M.
Schenck, Gunther Lessing, Joseph L. Mankiewicz.
VISITORS FROM FAR AWAY LANDS
Jamshed Dwishaw Petit from Bombay, India; Abdel Wahab
Pasha from Es!ypt; Mr. Josolaphas Introgra from Constantinople,
Turkey; Mr. E. A. Hirsch and Mr. Garland J. Hirsch from Ma­nila,
Philippine Islands; Mr. and Mrs. Harry Fraser from Johan­nesbur~.
South Africa; A. W. Longfield from Melbourne. Aus­tralia;
Mr. R. J. McNicol from Shanghai, China; Mr. Born Kavasp
from Bombay, India; Mr. Thorold Gunnerson from Melbourne,
Australia; Commandant J. A. Keuchenius, Curacao, Dutch West
Indies; Aina Bjorklund from Stockholm. Sweden; Rafiallah Yous­sef
Mollohedek from Teheran Iran, Persia; Vecihi Anderiman
from Ankara, Turkey; C. R. Mossy from Port of Spain, Trinidad;
Nircia Salis from Bucharest, Roumania; J . Vicoloyevik from Bel­~
rade, Serbia; Lyman and Sybil Ferris frQm KetQhikan, Alaska i
Joseph Simard from Montreal, Canada.
In deep appreciation for the most enjoyable luncheon we have
ever had.-RoGER WoLFE KAHN.
------{01----''---·
As President Elliot of Harvard has said, "He who knows not
the value of good food is to that extent uncivilized." President
Elliot must also have assisted and been edified by Antoine's.­FELIX
FRANKFURTER, Supreme Cout·t Justice.
-----0---'----
Antoine's- The gathering p 1 ace of good fellows.- ALAN J.
GouLD, Sports Writer. ----()~---
Antoine's, the reason for coming to New Orleans.-BRUCE
GouLD AND BEATRICE BLACKMER GouLD.
-------<0 ____.__-
The best meals we have had in America, we have had at An­toine's.-
BARON AND BARONESS RoDOLPHE MEYER DE ScHAUENSEE,
Switzerland. - ----0___.__-
1 had my first dinner with you in 1893. The most marvelous
food on this earth I have ever tasted.-GuY BATES PosT.
-----0---'----
Antoine's damn good. More better than Chinee Lestulant.-
LEO CARRILLO. - - - ----0___.___
My deepest thanks for teaching me the greater ecstasy an artist
gives to others, when pride in work seasons our creations.-ANN
HARDING. -----()->-----
The food is so good I can't b e 1 i eve it.-LAETITIA IRWIN,
A uthot·ess.
"Is everybody happy" at Antoine's? Well, I am.-TED LEWIS.
--------0---
A dinner at Antoine's inspires in me almost a religious ecstasy.
-HEYWOOD BROUN. - --0---->---
A thousand thanks for a delightful evening.-CATHARINE
CoRNELL. -----0~---
To Jules Alciatore in appreciation of the most wonderful food
in the world.-THE BoswELL SISTERS.
-----0---'----
The first address I was given before coming to the United
States was Antoine's in New Orleans. My vtstt here has more
than confirmed its reputation.- FREDERICK HENNESSY, Cognac,
France. ~---0~---
I appreciated your most excellent cuisine.- AuGUSTO Rosso,
Royal Italian Ambassador.
~--0__.__-
Romance and adventure hover over the range when Antoine
cooks a fish. The Pompano becomes a poem, a jewel, a song.­ELSIE
RoBINSON, Authoress.
-----0---'----
After eating in many famous places, all around the world, I
swear, Antoine's hoI d s its own with the very best.-CARLTON
BEALS, A uthot·. - ----0--->-----
With much appreciation of the delectable dinner at Antoine's.
-NELLIE TAYLOE Ross, Director of the U. S. Mint.
-~-
One swell dinner, I'll go for another.-W. S. VAN DYKE,
M.G.M. Director. ~
May I express my deep appreciation for a very rare experience,
which will be long remembered. Never has it been my experience
to enjoy such fine fare.-ELLIOTT RoosEVELT.
Everything is delightful in the original restaurant of Antoine's.
IT has been a great pleasure to lunch here.-ABDEL WAHAB PASHA,
Egyptian Uttdersect·etary of State.
---0 --'----
In memory of marvelous French food and N. 0. hospitality.-
CLYDE LUCAS. ---0~---
Jn pleasant memory of a most pleasurable visit at Antoine's.-
ADQLPH MENJOU. - - --0!--'----
Sorry to hear about Mr. Jules Alciatore passing on in New Or­leans.
He was a great man.-WALTER WINCHELL.
-----0~
A monsieur Jules avec !'admiration de quelqu'un qui sais ap­precier.-
OTTo H. KAHN, Patron of the Arts.
-----0---'----
After an absence of several years, it is again a pleasure to be
back at Antoine's.-GEORGE BANCROFT.
-----0---'----
Chez Antoine, on mange et on parle Francais admirablement.
-MICHEL DE TROYAT, Frettch Acrobatic Flier. ---o---
No finer food anywhere.-AL JoLSON.
-----0---'----
At last I have found in America a truly great restaurant.­PRINCE
Loms FERDINAND HoHENZOLLERN.
~-~0---"----
To Antoine's, a potent and unique American tradition, which
must never change.-MONTY WooLLY.
-------'0---"----
To Roy Alciatore with much appreciation for the best meal I
have ever had.-CORNELii;\ Ons SKINNER.
---------0--
Simply marvelous.-RuDY VALLEE.
--~-0---
Like every other visitor who has been in your restaurant, I re­member
it with pleasure.-H. L. MENCKEN.
----0---"-- --
A grand host and a perfect luncheon.-WILLIAM Gmns McADoo.
An excellent repast.-JULES BACHE.
- ---8 - - - -
To Jules Alciatore- You made me forget my diet.- BETTY
COMPTON. -~-
A most delicious luncheon, and an honor to have been a guest
here.-REAR ADMIRAL HAYNE ELLIS, U.S.N.
--0---
Antoine is the oldest and the best place for a fine French din­ner.-
DR. CARLOS ESTEVES, Surgeon Gettet·al of Guatemala.
--0---
I have enjoyed my luncheon at Antoine's. The food was super­lative.-
CHARLES R. GAY, P1·esidetzt, N.Y. Sto ck Exchange .
------10---
To Antoine's, the finest food in the who l e world. - GRANT
WITHERS. --0----'---
Since my first visit to Antoine' s, when I was 14 years old , it
has been the only restaurant in the world for me.-ETHEL BARRY·
MORE. ~---< · -----
To return to Antoine's for a long stay is the sincere wish of-
BASIL RATHBONE. - ---8----
A Jules Alciatore, en souvenir d'un diner memorable.-LILY
PONS. ---8~---
Ce dejeuner fut excellent. Tous nos compliments.-DIEUDONNE
CosTE AND LE BRIX, French Tmnsatlmttic Fliers.
------~· )~
Antoine cooks like other cooks THINK they are cooking.­FIORELLA
LAGUARDIA, Mayor of New York.
--------o----
1 feel like the cat that had swallowed the canary.- GEORGE H.
DERN, Secretm·y of W m·.
~
For good food I travelled manv a mile but here my stomach
stretched its broadest smile.-IVAN. DMITRr.'
~
I'll be back for those oysters Rockefeller.-PHIL HARRI
~
To the owner of the best eating place I know of.-GuY LOM·
BARDO. ~----0--~
'!o Roy Alciatore in appreciation of a most wonderful d inner.
wtsh we could have you in Hollywood.-WARNER BAXTER.
By God, my friends, what a ~ lace for gentle people to dine.-
GEORGE JE SEL. - ---8----
!o Antoin~' s whose only remaining task is to develop one's ap·
pettte to a pomt whe~e one can properly appreciate and fully enjoy
the
1
. results of the h1~h plane to which they have developed the
cu mary art.-JOHN J. RASKOB.
1_'~ Roy AJc~atore, who has ke·p~in out of dinner, and the
t~ad1t10n of eatmg as somethin~ more than a purely animal func­tion
.. T~e~e are only a few l!ood restaurants left in the world and
Antome s IS one of these.-CHANNI G PoLLOCK A th - ~ , UOI.
Au C~ampion du ~onde des Restaurateurs, toute categories,
avec Ia smcere reconnaissance de mon estomac.-PRIMO CARNERA. --------o---
For y~ars I raved about Kosher Restaurants, but from now on,
I am takmg the stump for Antoine's. Did I eat?! !-EDDIE CA TOR.
" Wit~, sincere best wishes for an ex ceIl en t meaL- J AMES
JIMMY DooLITTLE, Speed Flier.
--~
To Jules Alciatore-Chefs have given many a dish, but only
God could cook that fish.-CECIL B. DEMILLE.
--------o---
When a girl enjoys Oysters Rockefeller for breakfast, you just
know they're good.-LEAH RAY, Movies.
--------o---
Honneur au Restaurant Antot'ne et a son 11
P
exce ente cui sine.-
AUL CLAUDEL, French Ambassador.
--------o----
0 You, my dear Antoine hit high "C" · ·
h h . h "C ' m cutsine, as I aspire to
tt tg " in opera.-MARY McCORMIC.
----0-
J In memory of the most delicious dinner I have ever had.­OHN
MACK BROWN. ---8~-
1 have had dinner at Antoine's and did I
a MOUTHFUL."-JoE E. BROWN. enjoy it. "You said
-----'0~-
And to think that I have been boosti g S F .
rants. I was never K 0 'd b f .1 n
1
?n ranc1sco restau­BAER.
· ~ tned Antoine's.-MAX
After a deli~htful meal in your most hospitable
my only regret •.s that one cannot eat continuo I surroundings,
I shall keep trymg.-JAMES G. HAIZLIP , A vt.a t ours. y. Nevertheless
I get very few vacations but ~---- .
I dash for New Orleans an'd a dinn:;ery xne ~n ~he last five years
many more.-HOWARD 0. HUNTER u/pt A ntAome ~·.and I hope for
' rr · • • dmtmstrator.
---o~
I have dined in many famous I -
reputation and some not Ant . P, acehs, some deserving of their
. h . ome s as a good rep t t' d
my expenence ere proves that A t . ' . b u awn, an
tion. Many thanks to Roy and h ~ om~s tk etter than its reputa­-----
J IS sta ,- ELEN MORGAN.
After 28 years of 1 fi
l'f 'b memory, nd Antoine's food more perfect
posst !e.-EuGENE W. PALLETT£.
~ have enjoyed myself at the famous Antoine's, and hope to
agam. Whenever someone mentions New Orleans they inv ariably
mention a meal at Antoine's.-0. 0. MciNTYRE.
To Roy Alciatore in appreciation of Soufflees Potatoes.-BOBBY
J ONES. ---0----
A dinner at Antoine's is worth a trip to New Orleans.-JACK
BENNY. ---0~
To Friend Jules, may your future joy and happiness be com­plete.-
CAPTAIN EDDIE V. RrCKENBACKER.
-----0___.___
To Antoine's, remembering the keenest of gastronomic pleas­ure.-
LAWRENCE TIBBETT.
--------'()----
To Jules-Please accept my very best wishes for all of your
kindnesses to me.-THEDA BARA.
--~a----
Whoever knows of New Orleans knows of Antoine's and who
doe sn't know of New Orleans.-WILL IRWIN, Author. '
~---0___.___
Antoine, the cuisine of France is with you.-Lours J. GuLLIVER,
Commandet·, U.S. Frigate Constitution.
To Roy, with sincere delight at your hospitality, and the oppor­tunity
of visiting Antoine's a gain.- ALFRED M. LANDON.
----------'0~---
To Roy Alciatore, who is not yet on relief. Yours for ruggeder
and ruggeder individualism.-HARRY HOPKINS, W.P.A. Chief.
------0~--
To Antoine's in remembrance of the supper for which we all
sang our praises.-GRACE MooRE. ----a-.---
May I say as everyone has sa id, the finest food in the world.-
HARRY RICHMAN.
To R oy Alciatore, may I be able to visit Antoine's often.­DANIEL
A . BISHOP, S t. Louis S tar T im es.
---~o~
Antoine's was a great relief after eating my own cooking for
four weeks on the "Blue Wren."-MRs. J oSEPH G. MAYO.
With kindest wishes and delightful memories of a grand eve­ning
and a wonderful dinner.- JOHN E. HAMP, Orchestra L eader .
- Ol-~--
As the imperial ambassador from the immeasurable pit, pro-nounce
your Cafe Brulot Diabolique, the quintescence of hell's
be st, brewed in the pit where all incomparable sinners take. their
vows and declare that death has no sting and the grave no v tctory.
-BOB DAVIS, N . Y. Sun.
--- - -Z<I-'-------
Antoine's is reason enough for a visit to New Orleans.-
BETTINA HALL. ~
T he high spot of an actor's travels is New Orleans, and the
rendezvous at table at Antoine's.-WALTER H AMPDEN. ----o--
With many thanks for the best dinner ea ten since V oisin of
Paris, (God save his mem o r y ) , closed his lamented doors.­HE
oRICK VAN LooN. - ---'7;- ---
With appreciation.-CALVIN COOLIDGE.
--- - -\01-''-------
1 have enjoyed my evening at Antoine's very much and extend
to you my cordial regards.- ADMIRAL RICHARD BYRD.
- 0---
It is good to be back again.- PRESIDENT FRANKLIN D. RoosE-VELT,
'37.
To Roy-As one member of the wine and food society to an­other,
as one writer to another, as one chef to another, I hereby
acknowledge a master.-HERMAN B. DEUTSCH.
- 0~ ..
Sommes nous encore en Careme. J espere que non, car Je vten
de faire chez Antoine, un fameux peche de gourmandise.-CoUNT
J EAN DE LA GREZE. - ---0__.____.
As a nomad having dined and wined the world around, An­toine's
h as alw~y s remained my favourite endroit, surpassing all
as the gourmet's delight.-W. WARD SMITH.
----0-----'---
At A ntoine's the humble bread ceases to be the staff of life,
and becomes manna from a gastronomic heaven.- GRACE THOMP·
SON SETON. -~
Superior cuisine in unique surroundings. Best wishes to Jules,
Roy, and Escoffier.-JoHN RINGLING.
• 0 ____.____
I enjoyed every morsel of my food in six dialects.-Gus VAN,
V an & Schenck. 0 ____.____
To Jules with my very best wishes.-VINCENT LOPEZ.
--- -0____.____
To Antoine's and Jules-Yours to command with all a dmira-tion.-
JACK MuLHALL. 0 ____.____
To Antoine' s, a New Orleans tradition. With many thanks for
that mellow feeling and a satisfied inner man.-ESTHER RALSTON.
To Mr. Alciatore of Antoine' s, the best restaurant between
New York and San Francisco.-DONALD L AWDER, New Yorket·
,lf agazine. ~---0~·---
En souvenir du delicieux diner chez Antoine.-GEORGE BoN­NET,
French A mbassadot·. ----a-.---
Just to let you know that a body hasn't lived till they've blis­tered
their tongue on an oyster Rockefeller at Antoine' s. Yours
from now on.- BuoDY EBSEN. ·
I have travelled the world for a good meal and at last I have
found it at Antoine's in New Orleans.-HARRY FRASER, Johannes­burg,
South Africa.
To Antoine' s, the finest in the way of food-MORTON DowNEY.
~
With sincere appreciation for a lovelv dinner.- G AIL PATRICK.
~
Sister Kalavich never fixed better food than I ate at Antoine's
today.-E. P. O'DoNNELL, Author.
• 0 ---------
Thank you so much for the excellent dinner.-GLORIA VANDER·
BIL T AND THELMA LADY FURNESS.
- ------0--------
With heartiest congratulations for a remarkable lunch.-LORD
MARLEY, British Undet·secretary of State fot· War.
~
To an enjoyable even in g and a wonderful dinner.-GEORGE
OLSEN. ------o~-~
A mon vieux Jules et Roy aussi. What a wonderful meal we
had here.-JOHN FoRD, Movie Dit·ector.
~
To Antoine' s. I 've had meals but never have I tasted food to
equal this.-RICARDO CoRTEZ.
~
What Beethoven did for symphony, Wagner for opera, Antoine's
has done for food.-JESSE STAFFORD.
~
Absolutely wonderful food.-GEORGE Cu KOR.
~
Best wishes and s inc ere thanks for a fine dinner.-A. B.
C HANDLER, Govet·not· of Kentucky.
-------<0 __.____
The mosta of the besta.-BEN BERNIE.
~
We .consider the Creole dinner at Antoine's the most palatable
and enJoyable one we have partaken of in this country.-BARON
AND BARONESS SuMITOMO, Japan.
~
After 25 years I find this interesting place with the same at­mosp?
ere and charm.-DR. RAY LYMAN WILBUR, Ex-Secretat·y of
Inten or. ~
My friends tell me that once you have drunk the waters of the
Mississippi, you must return, and I agree with them, but I have
also eaten your food and drunk your wine, and that is a double
reason for returning.-THOMAS WoLFE, Author.
~-~
The most delicious food in the world, but if I lived here I
would soon be as fat as a barreL- CoLLEEN ·MoORE.
-----o-
Antoine's is among the six of this country's most noted restau­rants.-
SHEILA HIBBEN, To wn & Coutttt·y Magazine.
~
I enjoyed the Mardi Gras. It is over now, but I am happy to
know that Antoine's goes on the year round.-LOUIS SoBOL.
- ----'0--'---
Pour un Francais de passage a Ia Nouvelle Orleans, il y a pas
de dette plus agreeable a acquitee qu& celle ci due au Restaurant
Antoine et a son aimable proprietaire. - R oBERT PouLAIRE, L e
T emps-Paris. - --a---.---
The most wonderful food in the world.- EMILY RooSEVELT.
~
To Antoine' s, specially Roy, from a Gourmand to a Gourmet.
-DOLORES COSTELLO BARRYMORE.
-----o-----
F ate cannot harm me, I have dined today.-BRUCE MANNING
AND GWEN BRISTOW. - ------0--------
y our restaurant is in a class by itself. Your food cannot be
equalled anywhere.-BRYCE B. SMITH, Mayor of Kansas City, Mo.
~
To Antoine's with unexcelled food.-MORRIE RYSKIND, Movie
Pt·od ucer. - ------0--------
ln appreciation of fine food.-JIMMY T HOMPSON, HoRTON SMITH
AND HARRY CooPER. - ------0--------
1 encountered in New Orleans at Antoine's, the best dinner I
have had in America.-COLLINSON OwEN, British A uthor.
~
Success to Antoine' s, you really deserve it.-RoscoE "FATTY"
ARBUCKLE. --D~
Let me tell you, brother, when you have a famous eating place
in New Orleans it must be some place, because they do know how
to eat, and what to eat, and hospitality, and when you speak of
Antoine's you have reached the "Z" and "&" in alphabetical praise.
Antoine's was founded in 1840, and has never had to resort to a
jazz band. Imagine a restaurant existing and making a world wide
reputation on just food. My sombrero is tipped to Jules and Roy
at Antoine's.-WILL RoGERS, Syndicated News Set·vice. - --a--
Seemingly the folk from Hollywood and the port of New York,
who get as far South as the Gulf, rush to Antoine's restaurant, and
don't come out again until they are ready to leave for the North.
-WARD MOREHOUSE. 0 _.____
If I had been Lafitte the Pirate, I would have seized the culi­nary
treasures of Antoine's and not wasted my time at sea.-W. A.
IRELAND, Columbus, Ohio Dispatch.
-----o-~
A wonderful dinner and a grand time.-RoscoE KARNS.
--D---
My ambition is that some day my music wiii be as harmonious
as your food.-FRANKIE MASTERS.
--D~--
The finest and b est restaurant in America.- CoNGRESSMAN
WRIGHT PATMAN, Texas. -----o---
Thanks for a marveiious dinner. I know that if I were here
for two weeks, I would weigh 250 pounds.- L AWSON LITTLE, Golf.
--D-~
To have eaten at Antoine's is to have sat, for once at least, at
the feet of the immortals of the culinary art.-MARC T. GREENE,
P1·ovide11ce, Rhode Island Bulletitt.
Where a delicious dinner was enhanced by the presence of Mr.
and Mrs. Jack Benny.-TED W EEMS.
With every good wish to Roy. May he carry on the fine tradi­tions
of his father and his grandfather.-JAMES V. ALLRED, Cover-not
· of Texas. - - --8----
To Antoine's-The finest food I have ever eaten.- BENNY
MEROFF. -~___._ _ Thanks fffor tthe vvvvery nnnice ddddessert.-RoscoE ATES.
Your dinner pleased me-Excellent. I liked the coffee particu­larly.
It was like Voltaire the great Frenchman wanted his to be.
As strong as love, as black as death, and as hot as Hell. Con­gratulations
from a globetrotter who has eaten the best of foods
in many countries.-MILDRED SEYDELL, Lecturer.
---------Q---'--
Honneur a Ia Cuisine Louisiannaise Chez Antoine.-JUDGE
EDWARD FABRE, Superior Cout·t of Quebec.
Such food I have never had in my life. May you go on for­ever.-
ETHEL SHUTTA. -~~-~--
Antoine's is the last frontier of the palate, the last blockhouse,
standing before the advance of the streamlined hamburger. I wish
the Associated Harvard Clubs would endow me to eat at Antoine's
all the rest of my life. I like it better than Capetown or Newton
Upper Falls even.-PAUL HOLLISTER, Harvard '13.
I have eaten potloch with the Esquimau's, but for food that
tickles the palate, I'll take Antoine's.-H. S. HANK JoNES, Arctic
Flier. -~~---
En souvenir d'un excellent diner chez Antoine.-C. V. AuP­HAN,
Commandant, Frettch Ship Jeanne d'Arc.
To Roy Alciatore-Once again we are well fed and happy.-
LYLE SAXON. - ----0-c---
Cela fait plaisir de trouver une cuisine vraiment Francaise aux
Etats Unis.-COUNT CHARLES DE GRAMONT.
The Weasel Club attending the American Hotel Association
convention here has discovered at Antoine's, the best dinner in
America.-GEORGE WARTMAN, Kin!{ Weasel.
I leave with the pleasant memory of an excellent dinner after
a hard week of work.-JoH r 0. ROGGE, Assistant Attomey Gett-et
·al. -~____._ __ Straus conceived waltzes. but never could anyone conceive food
such as yours, Antoine's.-GuY RoBERTSON (The Great Waltz).
~---;_0)---~
With the happiest memories of dinner Chez Antoine, especially
the Cafe Brulot.-SHEILA KAY SMITH.
---------Q---'--
On dine et on boit bien au R e s t aura n t Antoine.-COUNT
MERCIER DE CALADON, Nimes, France.
----o--
To Antoine's, the Utopia of Cuisine.-EDWARD SMALL, Holly-wood
Producer. -~-
1 hope some day to visit your famous restaurant, about which
I have so often heard.-OSC<\R TscHIRKY, "Oscm· of the Waldorf."
- ----Q.---;--
Many thanks to Roy for the finest dinner I have ever eaten.-
BoB BuRNS. -~-
The very best dinner I have eaten east of Shanghai, and then
equal to the Lung Foo Soo, which to epicures is heaven.-GEORGE
E. SoKOLSKY, London Times.
~--0~---
Permit me to add a few words of praise to those of 0. 0. Mc­Intyre,
Irvin Cobb and others. to say that I have at last found
in the U. S. a restaurant which really restores.-BASIL WooN,
Author. - ----8----
To Roy Alciatore-A tribute to a host that only New Orleans
can boast.-ADMTRAL CLUVER'AS, U.S.N.
~--
One of the best meals I have ever eaten.- A. W. NORBLAD,
Governot· of Ot·egon.
Just a Hollywood phrase: stupendous, colossal, glamourous.
Thanks for a lovely evening.-POT.LY MORAN.
- ----Q.---;--
Best wishes, good luck and thank you for the best.-JIM CROW­LEY,
Fot·dham Football Coach.
-----0~--
Here's to Antoine's with my very best w i she s.-NATHAN
STRAUS, National Housing Administmtor.
----o---
I have never known better food and hospitality than at An­toine's.-
JAM SHED NINSHAW PETIT, British India.
~--
1 have come a long way, but the food is worth the trip.-E. A.
HIRSCH, Manila, Philippine Islands.
J-----
1 have been in Port Arthur, North China, I have come from
Port Arthur, Ontario, I am en route to Port Arthur, Texas, but
between these ports I have found nothing to equal Antoine's.­R.
J. McNICOL, Shanghai, China.
~--O---
Such a delicious meal I never could find in Stockholm.-AINA
BJORKLUND, Sweden. - - - -81- ......... - -
Dinner here fit for a king.-THOROLD GuNNERSON, Melbourne,
Australia. - ---8:- ......... - -
Maintenant je suis convaincu, chez Antoine, on mange, on boit,
. on rit, tout comme en France.-COUNT MARCEL LE BESAC.
Such oysters! Antoine's reputation is not a legend. It is a
fact by and despite. Poems are made by fools like me, but only
genius could devise such food.-ALICE PoRTER, Authoress. - -----o-
Your food and service are the best yet.-ART RooNEY, Profes·
sional Football. - ----0----
This is quite the best dinner I have ever eaten and experienced.
-ZONA GALE. ------a--
This is the last word. I shall now go home and get out the
Bi-Carb.-CHARLEY CHASE, Movies. -----o-
To Roy with many kind wishes from us all at "21", who re­spect
and appreciate the great Antoine's, now 100 years old. We
hope it lasts forever.-JACK KREINDLER, CHARLIE BuRNS AND MAc
KREINDLER. - ----0---'--
There is no food in America to compare with Antoine's.-JOHN
RINGLING NoRTH, Ringling Bros. & Barnum & Bailey. ------o-
To Antoine's in appreciation of the most intriguing dinner it
has been my pleasure to enjoy.-L. M. LENGFIELD, Melbourne,
Australia. -------0-
Chez Antoine j'ai mange mieux qu'a Paris-et helas fort mieux
qu'on puisse manger a Londres. And that's that!-THE MARQUIS
OF DoNEGALL, London Daily Mail.
-----o-
Here I haye had the most marvelous treat, because everything
was so marvelous to eat. I never expected a more exclusive place,
where every dish indeed scores an ace.-B. CARP, Amsterdam,
Holland. - ----0---
To Mr. Alciatore in appreciation of a fine luncheon in one of
the world's great restaurants.-K. Cox VANDERLIP.
-----o-
C'est une grande experience pour quelque'un qui apprecie.­CHESTER
MILLER, Movie Dit·ector.
--o---
To Antoine's- Good in 1896. Better in 1938.- HENRY W.
GROTE, M.D, - ----0_,_____
My thanks for a glorious visit. Best of luck.-PATSY KELLY.
- ---0---'---
Souvenir d'une cuisine magnifique. Tout mes compliments.­RICHARD
Po NELLI, Metropolita-n 0 pera.
-----o-
To Roy-Thank you for a lovely evening.-MARY LEE KELLEY,
Panama. - - ---()___.______
From one whose first meal at Antoine's was eaten in 1898 and
who still believes that Antoine's is still the gold standard of good
food, perfectly prepared and served in an atmosphere which per­mits
its real and true enjoyment.-REPRESENTATIVE KLERERG, Texas. --.,....--,o---
we came, we ate, you conquered. In souvenir of such a mem·
orable evening at Antoine's, in New Orleans.-ANNA NEAGLE AND
HERBERT WILCOX. - --- -0--'----
I hope I am not boasting when I say, all good wishes from one
artist to another.-TALLULAH BANKHEAD.
--o---
The Cathedral for our spiritual needs, and then, so temporal
wants won't suffer, Antoine's.-FRANK MuRPHY, U. S. Attorney
Getteml. ----0~---
I wish I could believe that my art anywhere at any time had
so delighted anyone as your art. Roy Alciatore, has delighted me.
-ROCKWELL KENT. - ---0----'-----
y ou are a fit successor to carry on the traditions of Antoine.­RAYMOND
0RTEIG, Hotel Lafayette, N. Y.
--a---
Antoine's, more excellent than an endorsement by the famous
"Club des Cent" of France.-EDCAR H. GORRELL, President, Air
Transport Cot·p. --o---
Mr. Robert Benchley may think he knows enough to make a
pic!ure on how to eat, but after my visit here we will change the
scnpt, because at last I have learned.-JACK Cr·IERTOK, M.G.M.
Slzor ts. - -----0-------
To Antoine's, the home of the world's best food.-SJGMUND
SPAETH. - ---8---'---
Un sejour a Ia Nouvelle Orleans c'est un peu de Paris, et un
repas chez Antoine c'est toute Ia France Culinaire.-ROGER R.
GRILLON. - - --0---
1£ you ever decide to open a branch of Antoine's in New York
you had better get a spot as big as Madison Square Garden.~
IRVING MILLS, Theatrical Bookinf! Agerzt.
~--<0~--
Paris, look to your laurels !-JEANETTE McDoNALD.
---0 --'---
When I die I'll remember that I have lived. I had Cafe Bru·
lot at Antoine's.-GENE RAYMOND.
~
To Roy Alciatore in appreciation of one of the grandest hosts
it has been my pleasure to meet.-J. EDGAR HooVER, F.B.I. Chief.
- - --a-------
Simpson's in London, Prunier's in Paris, Union Bar in Alex­andria,
Firpo's in Calcutta, the Raffles in Singapore, Solari's in
San Francisco, No. "21" in New York, Antoine's in New Orleans
are the outstanding restaurants in the w o r I d.- FRANK BucK,
"Bring 'em Back Alive."
---.-a---
A delightful evening in eve r y way.-CHARLES HOLT, Time
M agazitze. - - - --0----
A great dinner in a famous place.-G<\RTER GLASS, JR.
- --0--'----
When you want real food-to Antoine's. When you want real
life-to New Orleans.-HERBERT HoOVER II.
The charm of your wonderful restaurant is only surpassed by
your superb food.- J oEL McCREA.
----o--
To Antoine's where the ta ste, like pleasant memories, lingers
on and on.-MARY H EALY. ----of----
On devrait deguster vos h?itres ~ockefell er a genoux, quant au
re~te de ce fa~eux. repas, tl mente de recuir uniquement pour
lm, les plus lomtam contrees du monde.-PIERRE CLEMENCEAU
F r ance. --------o--.----- '
C?ne prime satisfac~ion of working on the staff of an air line
s e~vi ? g New Orleans, Is the opportunity to dine frequently at An­tome
s.-CARLTON P uTNAM, Chicago & Southern Air Lines.
I t is more than food at Antoine's. It is poetry.-JOHN DAW·
SON, Golf. ---a-.----
Hope to be back again soon.-ALEXANDER WooLLcor r.
---o-.-----
0£ all ~h~ places I h~ve had the privilege of (lighting) I must
confess this IS the best m the world when one is looking for the
best in gastronomics.-CLYDE PANGBORN, A viat or.
-~-
have always liked Antoine's, and I still do.-ALAN MowBRAY.
Antoine's-A fable come true.- PRUNELLA WooD, Fashion Ex ­pert,
King Featm·es Syndicat e.
--D----
To Antoine's, where food i s superb, or MAIKAI NUl-as we
say in Hawaii. Aloha.-MOMIKAI H AIR, LANI MciNTYRE AND LILIA
KIPICONA. - -------0----
Eureka I This is the food and wine mood I have been attempt­ing
to recapture ev er since 1921, when I last had such an experi­ence
at the Cafe Cathedral in Rouen. Congratulations, Roy.­HUGH
BAILLIE, Pt·esidetzt, United Press.
--D----
Greetings and all good wishes to Antoine' s.- PAUL D uMONT
AND JOHN B. KENNEDY, National Bt·oadcas ting System.
--D----
To Antoine's-The grandest food ever.-RICHARD ARLEN.
----a--.---
For yea rs I have heard of the food at Antoine' s. At last I have
had my o pport unity of indulging. Y ou have one more booster,
with praise t o the sky.-GEORGIE HALE, Stage Productions.
~----0---'-----
To exqui ite f ood.-LEO ARD Q. R oss.
Here' t o young Roy who has taken his father's place and who
still prepares the best foo d I have ever eaten.-GENE SARAZEN,
Golf. ------0----
To a man who h as laid out a course in food , that fits my swing.
F RANK WAL H, Go lf. - --- ·J--..--
With most incere congr atulation for a world famous cui sine.
JAME A. FITZPATRICK, Tt·ave l Sho!r--t.s._._ __ _
The ecret of l ife I England, R estaurant Boulestin ; F r ance,
P runier' ; America, Antoine' .- H o ORABLE EDWARD A STLEY.
New O rlean and Antoine's are in separable. They both lived
up to my expectat ions, and I ex pected much. I have been very
happy at Antoine' s. May you go on, hundreds of years more.­McLELLAND
B RCLAY, Magazine lllust1"ator.
All I can say is that I wish I had 10% of your success .- SHEP
F IELDS.
I enjoyed my visit to A nto ine' s.- KENT CooPER, Gen. Mgt·.,
A sso ciated Press.
Nowhere in E urope can anything so good be had, as I did have
here at A ntoine's.-SIR A NTHO Y LI NDSAY-HOGG.
~---0---'-----
A del ightful dinner appreciated by our own group from Okla­homa
in your historic and famous place.- LEON C. PHILLIPS, G ov-enzor
of Oklahoma. o-~--
My ea rnest desire is to return soon to a fine host and a dis­tingui
shed restaurant.- MARIA GAMBARELLI, k/ e tropolitan 0 pet·a.
~---0---~---
You exalt cooking to a high art, a joy to the soul as well as a
boon to the body.- LAWRENCE T IBBETT.
To Jules, a Prince of good fellows and the King of good cook­ing.-
ROBERT L. RIPLEY, "B elieve It or N ot." ---a---.---
We'll be back for a snack and pompano in a sack.-CHANEY
& Fox. ----a---.---
Until we come back aga i n , Salutations I- HowARD H AWKS,
Mo vie Directot·. - ---a---.---
Divine food in a place of unusual charm, that's Antoine's.­LENOX
R. LOHR, President, N. B. C.
---~-
May your splendid Restaurant always remain the Mecca that
it is for those whose appreciation of hospitality is sincere.-C. R.
SMITH, Pres., A merican A irways.
-----0-'------
1 am honoured to see the House of Rossi represented on your
v ery excellent wine list.-COUNT T HEOFILO Rossi DI MoNTELERA.
--- --'0'---'----
With regards and many happy memories of Antoine' s.-DONALD
RICHBERG. ----G~---
Antoine's is the TOPS l-ABEL GREEN, Edito1· of Variety.
----~~----
The food at Antoine's is simply delicious.-GLADYS SWARTHOUT.
---~-
Thank you for your wonderful food.-B. LIBIDINS, Ballet Russe
de Monte Carlo. -~
To Mr. Alciatore, a great Artist.-HELEN HAYES.
Thank you for an excellent dinner and a pleasant evening.-
FRANK McHuGH. - ---G----'----
The cooking of Antoine's is a gastronomical adventure.-HAM
FISHER, Joe Palooka Cartoonist.
- ----0--'--
y our hospitality and your food beggar description. We have
travelled 2,000 miles for an Antoine's dinner just as a compliment
to the finest chef in the world.-RALPH C. K~TCHAM, H earst News-papers.
_ _ ___ 0
__,_ _
Some day I am coming back to New Orleans, and particularly
Antoine's.-VICTOR FLEMING, Movie Director.
------0-~
America's greatest Restaurant. Regards.-HENRY KING, Movie
Di1·ecto,-, ~---0~---
Hereaux d'avoir trouvee chez Antoine, qui est aussi mon
prenom, une delicieuse c u i s i n e Francaise et Creole.-Du c DE
LEVIS MIREPOIX. ----a--.---
My best wishes and many thanks for such a delicious lunch.­COUNT
TULLIO CARMINATI DI BRAMBILLA.
----8--"-----
J e garderais longtemps le bon souvenir de mon voyage aux
Etats Unis, et du delicieux dejeuner Chez Antoine.-CHARLES
BARRON, French Chamber of Deputies.
~-----0-------
In memory of a perfectly charming evening.- V LADIMIR GoL­SCHMANN,
Conductor, St. Louis Symphony.
----8--"-----
Tradition lingers long. After a century we find the best French
cuisine in America Chez Antoine.-SIR WILLIAM MAX Mu LLER.
~
I am so glad that I flew 4 hours out of my way to have dinner
at Antoine's.-PAULETTE GoDDARD.
-----0--->-----
For thousands of miles and for weeks in advance, I had been
told of Antoine' s. Tonight I have eaten here. From now on in
matters of food I will merely exist. I have eaten at Antoine's.
Whichever way you go from here it gets worse.-ROBERT ORMOND
CASE. ~--o---
I am happy to know that you are keeping up the fine traditions
of Antoine's.-DOROTHY D1x.
-----0--->-----
After 35,000 miles of gastronomic wanderings, from the chow­der
pots of Maine, to the orange groves of California, from the
Chili's of Texas to the cherry pies of Minnesota, how happy I am
to sit down to Gumbo Creole, Squab Paradis, and Chateau Latour
1908, at Antoine' s, the place with the great European past and the
Great American future.- BEVERLY SMITH, A uthor.
-----0--->-----
With warm regards and many thanks for a superb dinner­From
a South Sea Islander.-JAMES NoRMAN H ALL, Papete, Tahiti.
-----0--->-----
When they have restaurants in Paradise, the famous one will
be Antoine' s.- IVAN KAHN, 20th Ce11tttry F ox .
Antoine' s is our one American Restaurant which ranks among
the great ones of Europe. More famous people have dined there
than at any other place in America. It is not only a center of
Creole cooking, but has also originated several di shes such as
Oysters Rockefeller, Pompano en Papi llotte, and Cafe Brulot Dia­bolique,
that no one has ever succeeded in copying. If you are
looking for the best restaurant in America, this is it.-J. DoNNELL
TILGHMAN, Stage Magazitze.
----0--'--
Musically speaking, your food is an inspiration, your service
something to sing about.-MACK GoRDON AND HARRY REVEL.
---a--.-
President Roosevelt and his son were whisked awav to An­toine's
to eat proprietor Roy Alciatore's specialties, oyste~s Rocke­feller
and pompano papillotte.-TIME MAGAZINE, May '37.
- -Q---l---
My best wishes to Antoine's for a marvelous dinner.-VIRGINIA
BRUCE. - ----a---.---
To Roy Alciatore the nation 's most genial host. With all good
wishes.-FRANC.S JosEPH Ru MMEL, Archbishop of N ew Orleans.
---a--.-
After eating your magnificent food you are my " Brother Rat,"
ad infinitum .-F. F. FINKLEHOFF AND JoHN MoNKS, JR., Play
" Brother Rat." - -Q---l---
My sombrero sweeps the dust.-CHARLES MAcARTHUR, P1·o-ducer.
~--o~-~
To Antoine' s, the exceptional case, where realization exceeds
anticipation.-RANDOLPH SCOTT.
----0-- -
In memory of the most wonderful breakfast I ever had.-Ju DY
G ARLA ND. ~--o-
In appreciation of your most won d e r f u 1 food.- MARGOT
GRAHAME. -~----~
Let there be no restrictions on Antoine's Pompano.-HENRY A.
WALLACE, Sect·etary of Agriculture.
---c:J--'-
With my very best African wishes.-MRS. MARTIN OsA J oHN·
SON, African Explo,-er.
---0-----
Chacun a son gout, et le mien est le restaurant Antoine. Your
ardent admirer.-ALAN PAXTER.
--~-
When you eat the famous dishes at Antoine's you are making
the best of two worlds, Europe and America.-J. B. PRIESTLEY,
Harpers Magazine. - -Q---l---
No voice, no lute, no pipe there and no orchestra. But what
is so little emphasized in modern restaurants. Food in its most
glorified form and quiet in which to enjoy it.-NATALIE V. ScOTT.
The world's greatest eating place, Antoine's.-RouNDY CouGH·
LIN, Wiscottsitz State Joumal.
------<.-..>----
I am happy to be back again after an absence of 36 years.-
ALICE RoosEVELT LoNGWORTH.
----0 ____..___
I have dined at Antoine's. It was as fine as I was led to antici­pate.
Hollywood would say, terriffic, maggnifficent, stuppenddo?s.
I say it was food prepared by Alciatore. That is amply descnp­tive.-
GUNTHER LESSING, V.-P., Walt Disney Pt·oductions.
---8---->---
There is no lovelier city than New Orleans, no finer people, and
the heart of it all is Antoine's. I hope they have a Sugar Bowl
in heaven. Death will have no sting if there is.-BILL CuNNING·
HAM, The Boston Post.
The Escargot d'Or was my favorite in Paris. My stomach
thanks you sincerely. This is the BEST.-JACKIE CooGAN.
-----0----->--
For years I'd looked forward to dining at the famous Antoine's.
Anticipation was well rewarded.-FREDERICA Fox, Vogue Magazine.
Good luck to Antoine's restaurant and its century of famous
cuisine.-JOSEPH SIMARD, Canada.
----o--.--
I am glad I was in time, to lunch with Colonel Guggenheim,
and best of all the place we met, was Antoine's to eat Crepes
Suzette.-FRANCES PARKINSON KEYES, Write1".
I have visited many countries in Europe and I am convinced
that the best restaurant in the world is Antoine's.-DR. VICTOR
MANERO, Tabasco, Mexico. -----o--.---
My compliments to the best "petit diner" I have ever eaten.­ELEANOR
MIERCIEN, Saturday Evetting Post.
This place beats Brown County all holler !-ABE MARTIN.
Anyone who eats anywhere else is crazy, that's all I can say.
-QUENTIN REYNOLDS.
I spent a very pleasant evening at Antoine's.-MRS. WILLIAM
BROWN MELONEY, Editor, "This Week."
With sincere and deep appreciation of and for the artistry and
mellowness, so evident in your charming restaurant.-JEAN BELLO.
My best wishes and thanks for such a fine meai.-W ALLACE
BEERY.
Your food tastes the way it looks in pictures. Thank you for
an exceptional dinner.-JOSEPH L. MANKIEWICZ, Movie Directot·.
This was one meal I will never forget.- L EON ScHLESINGER,
Movie Cartootzs. ----o--.--
After partaking of his food and drinks, I hereby nominate Roy
Alciatore for President of the United States.-FREDERICK BABCOCK,
Chicago Tribune.
Thank you so much for a wonderful dinner in grand atmos­phere.-
WILLIAM "BILL" BoYD.
----....1-.:_)--...._ _ _
Thanks for a fine dinner.-LYMAN AND SYBIL FERRIS, Ketchikan,
Alaska.
After voyaging 1,800,000 miles, I am charmed with Antoine's.
-J. H. CuRLE of Scotland.
After many years I return to find the food better than ever.­ToD
BROWNING, Movie Dit·ector.
To Jules Alciatore at Antoine's cooking is an art. As a poet
blends words to produce a sonnet, he blends ingredients to pro­duce
a sauce.-MEIGS FROST.
Mrs. Cline and I have come miles out of our way to taste these
marvelous shrimp Mariniere that Antoine's restaurant prepares.­EDWARD
CLINE, Director, 1st Natio11al Picttu·es.
Were I a musician, I should wish to compose an Opera in your
honor, were I a poet, I should seek to sing of your glories in
verse, but being neither, I can only tell you, in my own modest
way, how very much I appreciated the food at Antoine's.-JOHN
A. KENNEDY, Hearst Newspapers.
There has been no decline in Antoine's standards. All over
the world Antoine's is known, and from all over the world, gour­mets
and great men come to New Orleans to dine at Antoine's.­K.
T. KNOBLOCK, Author.
With my most sincere good wishes to Antoine's-JIMMY Doo-
LITTLE, Speed Flier. 0_.__
I am old enough to remember some of the historic restaurants
of the world. The Cafe Anglais, Voisin and Paillard (which are
no more( in Paris, and the Tour d' Argent in the days of the fa­mous
Frederic. I remember the Carlton in London when Escof­fier
was chef, and Lhardi's in Madrid. In New York I knew Del­monico's,
Sherry' s, Rector's and J. B. Martin's in their prime.
Great places all of them. Antoine's resembles none of these in
style and setting, for like every great Restaurant, it has a style
of its own. Its age, its picturesqueness, its high culinary tradi­tions,
and its record of a century under the management of succes­sive
generations of the same family, make it entirely unique. It
is more than a first rate restaurant in New Orleans. It is an
American Institution, an establishment of which the whole country
may be proud.-JuLIAN STREET, Author and Gourmet.
Thanks for the pamphlet from Antoine's. During my trip to
the United States, I visited this fine restaurant. Why don't you
try to b r in g him to Japan.- H. S. K. YAMAGUCHI, Y okahama,
Japan. -~
Every country has its restaurant Royal, its restaurant par ex­cellence.
I have eaten excellent meals at Biffi's in the Gallery at
Milan at Helder's and the Savoy in Brussels, at Tournie's in
Madri'd, at the Paris in Havana, and at Antoine's in New Orleans.
-FREDERICK CoLLINS, Harper's Bazaar.
--------o----.-
I discovered here in New Orleans the best dinner I have had
in America, with first class French cooking. It was by Jules
Alciatore at Antoine's.-KATHLEEN McLouGHLIN, Chicago Daily
Tribune. -------0----'-
New Orleans always suggests Antoine's for me. I have b~en
visiting it at intervals for over 35 years .. For tho.se who enJ?Y
wonderful food it stands out like a troptcal sunnse among Jts
confreres.- DE~TER W. FELLOWS, Ringling B1·os. & Barnum &
Bailey. 0 ___,____
What Jules can do to oysters and fish and various other thin~s
that make up a m e a 1, is what the coo k s must do to them m
Heaven.-IRVIN CoBB, Author·.
-------0----'-
Mention Antoine's on the Boulevards of Paris, the Strand of
London the Great White Way of New York, or in any American
city wh~re the Bon Vivant is to be found, and lips will smack in
pleasant remembrances.- CLEM HEARSEY, Old N . Y. M OrtJing
Telegraph. 0 --'---
Many members of the Gourmet Society have dined at An­toine's,
and they know how very well you are carrying forward
the tradition of your forbears. We are with you and we greet you
as a leading American Gourmet, conducting a priceless Gourmet
Shrine.-J. GEORGE FREDERICK, President, The Gottrmet Society.
--------o----.-
Antoine's is one of the m o s t distinctive and distinguished
restaurants in America. By all means visit and eat in this famous
restaurant, on whose walls are the autographs of notables from
every civilized country on earth.-DUNCAN HINES, Adventut·es itt
Good Eating. ~---0---->---
Congressman Browne in the Gun Club cook book says, "If the
reader can do soufflee potatoes right off the bat, throw away the
cook book and write your own." I am inclined to agree with him.
-ELLWOOD DouGLASS, St. Louis Post Dispatch.
--------o----.-
Antoine's without New Orleans w o u 1 d be--Antoine's. But
New Orleans without Antoine's would be-hungry. So vive Mon­sieur
Alciatore I May his patrons increase.-AL POLLARD, A rkattsas
Democt·at. --------o----.-
In New Orleans, when you cross over Canal Street, you find
yourself in a Foreign world. In the heart of this un-American
world is Antoine's. It was there that I had Bouillabaisse and Cafe
Brulot. When both of them come into my life again, I shall be
glad.-HENRY LITCHFIELD WEST, The Wine and Food Quarterly.
--~
At Antoine's are dozens of dishes which have lured people
from all countries to come reverently to eat and eat again.-HousE
BEAUTIFUL MAGAZINE. -~---
In 1940 Antoine's will celebrate its Centenary and it is hoped
that a goodly number of the Wine and Food Society's members
from all parts of the world will meet at New Orleans and at An­toine's
for this auspicious occasion.-ANDRE L. SIMON, President,
Wine & Food Society.
--------o----.-
Your correspondent reached New Orleans in time to bear wit­ness
to a history making and earth shaking event, and that was
the dispatching by the proprietor himself of the MILLIONTH
order of the famous Oysters a La Rockefeller.-A STAFF CORRE­SPONDENT,
The Detroit News.
--------o----.-
1£ you are planning a trip to New Orleans, your visit will not
be complete unless you visit Antoine's and sample some of its
world famous creations.-BETTY ANN, The Milwaukee Journal. - ----c,_.....__
To Roy Alciatore, who carries on the fine traditions of An­toine'
s, with charm and distinction.-ANNA STEESE RICHARDSON,
Colliers Magazine. ~-----Q->---
I hear nothing but compliments from my many friends who
have eaten at Antoine's.-G. SELMER FouGNER, The New York
Sun. ------D----
I shall long remember my pleasant visit to Antoine's.-ELIZA·
BETH WooDY, McCall's Magazine.
~
The menu at Antoine's reads like a roster of great men. Poulet
Rochambeau, salade Mirabeau, Filet de Boeuf Robespierre, oeufs
Coolidge, Etc.-MARY R EID, Holland's .Magazine.
- ---0--'---
Success to the Restaurant Antoine, and my compliments on your
excellent wine list.-ALEXIS LICHINE, Wine Expert.
~
We hope soon to visit the Restaurant Antoine, about which we
have so often heard. - FRANK ScHOONMAKER AND ToM MARVEL,
Wine Experts. ~
What Frau Sacher's was to Vienna and the Cafe Martin was to
New York, Antoine's is still to New Orleans.- LuciUS BEEBE,
Author.
----o----
I had dinner in your restaurant the other evening, and received
one of your booklets. I found therein quotations from a lot of
celebrities, praising your meals and service. I found nothing had
been said by non-celebrities. And so in behalf of that vast un­spoken
multitude, I want to say that the food that you serve in
your joint-is damn good stuff !-1. W. KARNAREK, Memphis, Tenn.
The Original of these 'l'estimonials are framed and exhibited on the wa lls of the dining rooms at Antoine's, and may be ·"'-:len by
the guests at Antoine's s.t any time.-ANTOINE'S RESTAURANT, Roy L Alciatore, Proprietor.
/lhr;d !#at!tl#dl!4 ¥ IA~t !#abitJttd
BY ROY L. ALCIATORE
Having been asked to write a dissertation on the gustatory likes and dislikes of the great and near
great who have been guests at Antoine's Restaurant, I shall begin by saying that of all the famous New
Orleans dishes, Huitres en coquille a La Rockefeller is beyond question the "plat" which has met with
universal acclaim from visiting celebrities. More has been said and written about this one dish than about
all the others combined. It was Buddy Ebsen, the cinema star who said: "A body hasn't lived until they've
blistered their tongue on an Oyster Rockefeller at Antoine's." Leah Ray remarked: "When a girl eats
Oysters Rockefeller for breakfast you know they must be good." Phil Harris who had never before been
able to make up his mind to eat an oyster, tasted them a La Rockefeller and called for a second dish of
these succulent bivalves.
Pompano en Papillotte rates second place in the esteem of visit­ing
moguls. Jules Alciatore was the first to introduce into New
Orleans cooking in paper bags. A famous balloonist who had done
fancy stunts on errant air waves at the French army maneuvers
was to be entertained at Antoine's and Jules was told to prepare
a dish which would resemble the gas envelope of a balloon. Pom­pano
in the paper bag has been famous from that day onward.
When thi dish was served to President Franklin D. Roosevelt,
champagne was substituted for the white wine ordinarily used in
the sauce and the President was loud in his praise of this famous
New Orlean delicacy. Pompano en papillotte has brought forth
enthu iastic comments from Irvin S. Cobb, our genial Movie Di­rector
Cecil B. DeMille, Alfred M. Landon, Herbert Hoover and
countle other .
N ext in popularity are the famous "Pommes Soufflees" or blown
up potatoe . The story of the accidental discovery of the method
of cooking the e potatoes ha been told many times, nevertheless,
if we were to place end to end the question asked by ninety-nine
percent of the visitors "What makes these potatoes puff up?" this
question mark would girdle the globe many times. The late cari­caturi
t Sidney mith regaled himself by stuffing the e potatoes
with Pompano en Papillotte auce and often suggested that we
create a stu ffed potato of thi type. Among the devotee of Porn­me
oufflee I hould ay that Bobby Jones, Harry L. Hopkins,
Sir T homa Lipton and Cornelia Otis Skinner are the most en­thu
ia ti c.
T he late Florenz Ziegfeld's favorite dish were frog's legs saute
demi-Bordelai e and although he had never tasted these before
visiting New Orleans, he afterward had hundreds of frogs shipped
annually to his estate at Lake Edward in Canada. When Primo
Carnera the ex-fighter visited Antoine's, it was found necessary to
place bricks under the table legs to accommodate his great bulk.
H e had a light lunch consisting of a huge platter of Spaghetti Milan­aise
two whole roasted chickens and the whole washed down with
a b~ttle of Chianti. Prince Louis Ferdinand Hohenzollern, grand­son
of Kaiser Wilhelm introduced us to his favorite beverage, a
mixture of Champagne with a small quantity of Red Bordeaux
wine added.
Baron and Baroness Sumitomo of Japan, were thrilled over the
delicious buster crabs served broiled with Maitre d'Hotel butter.
T he multi-millionaire Joseph Ziegler Leiter was a great amateur
of Fresh Caviar and he carried his own supply with him wherever
he traveled lest he be unable to obtain it when the urge mani­fested
itself. It would be fitting to remark here that inasmuch as
this Fresh Caviar imported in refrigerated containers from Russia
costs wholesale $10 a pound or more, depending on the . brand and
grade, it is indeed a luxury "Fit for a King." The Malossol Caviar
mildly salted and shipped in cans is not as expensive, and is the
kind that is usually employed when Caviar is called for.
----10----
When Ex-President William Howard Taft visited New Orleans
in 1909, he was taken to Antoine's and was given a taste of the
delicious Louisiana river shrimp. He called for more shrimp and
more shrimp, practically making a meal of these and pronounced
them most delectable. Upon tasting the Cafe Brulot Diabolique,
Bob Davis, roving correspondent of the N. Y. Sun exclaimed: "1,
the imperial ambassador from the immeasurable pit, pronounce
your Cafe Brulot Diabolique the quintessence of Hell's best,
brewed in the pit where all incomparable sinners take their vows
and declare that death hath no sting and the grave no victory."
The late John Ringling of circus fame, on tasting the Cafe Brulot
commented: "What could be more sublime than to taste the de­lights
of heaven while beholding the terrors of Hell?"
Although fried catfish is not on the Antoine menu, we were
forced to produce some from the market to satisfy the craving of
Roscoe Turner, the speed flyer. The late Sarah Bernhardt was
very fond of Escargots or French Snails and Enrico Caruso re­peatedly
called for a Matelotte d' Anguille or eel stew. The Grand
Duke Alexis, brother of the Czar of Russia, regaled himself with
Tortue Molle a La Rupinicoscoff, a soft shelled turtle stew pre·
pared from a secret recipe given to Jules Alciatore by a famous
Muscovite chef.
Speaking of Ambassadors brings to mind an incident which
transpired many years ago which is worthy of mention because we
consider it to be the greatest moment of dark despair in the his­tory
of Antoine's. It seems that a great Ambassador was to be
feted , dined and wined Chez Antoine and preparations and ar­rangements
were made long in advance to insure absolute perfec­tion
of details. Special dishes, the ingredients of which had to be
imported, were prepared with great care and patience and on the
night of the banquet all wa in readiness for the feast. The piece
de resistance was brought in, presented to the Ambassador, who
with calm and studied nonchalance declared: "If you don't mind
I would like to have some sliced ham and cheese." After all,
Ambassadors do get fed up on rich dishes, but why, oh why, did
it have to happen to us?
---0----
A special oyster dish was created for Marechal Foch when he
breakfasted at Antoine's in 1921. These Oysters a La Foch also
happened to be a favorite dish of our own charming Dorothy Dix.
The visit of Marechal Foch occurred during the days of prohibition
but as a gesture of true Southern hospitality some white wine was
procured and offered to the Marechal, who declined it with these
words: "I appreciate your kindness and thoughtfulness but since I
am in America enjoying the hospitality of America I cannot con­scientiously
break the laws of America."
--------JO----'----
Harry Richman is fond of Shrimp Richman a spicy dish cre­ated
in his honor. The late 0. 0. Mcintyre praised in his column
the lettuce Chapon salad which he enjoyed at Antoine's. He was
a lover of fine foods and had a special weakness for salads. Ex­President
Theodore "Teddy" Roosevelt was very fond of game
and when he sank his famous teeth into the fat breast of the
papabote or Louisiana Upland plover which was prepared for him,
it was evident that he appreciated the rare flavor of this now
practically extinct bird.
Visitors from Norway and Sweden go for Smorgasbord and
Hod d'Oeuvres, the French like bizarre dishes, the Italians love
pastes and lots of Olive oil, the English lean toward roast beef,
the Germans like simple foods well prepared, and the Americans
are willing to try anything once.
Our strangest request was for a dish of fish eyes which were
served and relished by a distinguished man of letters who of neces­sity
must remain unnamed.
Cf&p6'altit~ J%at rpjf&dt?J a~td J%~P
rHa1d tJ/9/?IttJtitR @/d @~6'd
BY ROY L. ALCIA TORE
(Proprietor Antoine's Restaurant, New Orleans, La.)
Since the very creation of the world men have sought ways and means of lessening the monotony of
their daily lives. In seeking after new thrills and new experiences they have made discoveries which not
only made their own lives more pleasant but also contributed to the well-being and happiness of
generations to follow. The creation of new dishes and new ways of serving old ones dates back to antiquity.
During the reign of· the Roman Emperors Augustus and Tiberius in the year 80 B. C., there lived
a great Roman gourmet named Gabius Apicius. He took the subject of food very seriously and is said
to have created many new dishes himself. He endowed a school for teaching cookery and he published a
cook book which can be purchased today. This book is titled "Cookery and Dining in Imperial Rome."
The author of this English translation of the ancient book of Apicius is our esteemed confrere, Mr. Joseph
Dommers Vehling.
In creating new dishes and in finding new ways of serving old
ones we must acknowledge that the French have been the greatest
contributors in this field. Through periods of famine and depres­sion,
the French have learned to utilize every conceivable article
which can be classed as food, and in many instances have created
masterpieces of culinary art from the humblest of raw materials.
The snails a Ia Bordelaise, the Tripe a Ia Mode de Caen and the
eels en Matelotte are striking examples. Even the lowly soup
meat after it has been rendered of its juices in the Pot-Au-Feu
is given new life by the infpsion of subtle seasonings is trans­formed
into "Salade de Boeuf Bouillie" or boiled beef salad. Wine
which has passed its prime is made into a most flavorsome vinegar
which is the basic seasoning of every true French salad.
America, too, has made great strides in utilizing products and
materials which formerly were wasted. It is true today that when
a pig is slaughtered, everything is used but the squeal.
In creating new dishes, there are these three fundamental fac­tors
which must be considered:
1. The first factor is this: That the dish must be made up of
food items which are compatible and have affinity for each other.
We all know that ham combines admirably with eggs, that duck
goes well with orange, that lemon brings out the flavor of fish and
that steak and potatoes are inseparable, but we also know that it
would be folly to try to combine, let us say, mayonnaise with ice
cream, chocolate sauce with tomatoes, or French dressing with
apple pie. These articles of food, all delicious in themselves, are
definitely not suited in combination with each other. Therefore
I again repeat that the first rule in attempting to create new dishes
is to combine things which blend agreeably.
2. The second fundamental rule is to select ingredients which
have proven themselves to have universal appeal, and by this J
mean they must be articles of food which please the great ma­jority
of restaurant patrons.
The sting ray when served with black butter and flavored with
tarragon vinegar is an excellent dish and one which is greatly es­teemed
in France, but which, because of inherent dislike or preju­dice,
is an item of food which could never become universally
popular. The same is true of snail and eel dishes.
It is important too that the new dish be presented in an entirely
new dress and style ttian its prototype if it is to be sensational.
Let us take for example ham and eggs. This combination has uni­versal
appeal but is certainly not a culinary classic. But take the
same ham, place it on a muffin or a slice of toast, place a poached
egg on top of the ham and cover the whole with a real Holland­aise
sauce and you now have what is known as an egg Benedict,
a real masterpiece created by the simple addition of a sauce and
a slight change in dress and style, but nevertheless still ham and
eggs.
Broiled steaks have been served for centuries, but when the in­genuity
of man devises a means of bringing this steak to the table
accompanied by the sizzle, then that which was heretofore com·
monplace and ordinary suddenly takes on new life and customer
appeal.
Take the humble baked potato, it is delicious but certainly not
new, but take this same potato, remove it from the skin, mix it
with good butter, rich cream and the proper seasonings, replace it
in the skin, give it color with a piece of pimento or green pepper,
and what have you done, by this simple maneuver? You have in·
creased the flavor, you have made it easier to eat, and you have
given it eye appeal, but it is still" not new. Now take the potato
as it stands, and in order to retain the heat and the flavor, wrap
it up in cellophane and tie it up with a li~tle colored ribbon and
now my friends you have something new.
3. The third and last fundamental rule in creating new dishes,
ts to launch them to the waiting world at the psychological mo·
ment with the proper publicity and last but not least, with a good
name.
We attribute the instant success of the famous Oysters a la
Rockefeller of Antoine's to the following facts: That the dish is
a novelty, the oysters being served in their own shells and rest on
a bed of rock salt to retain the heat, that the herbs and season·
ings are properly combined and blend admirably, that the name
Rockefeller was used to indicate the richness of the sauce, and
that these oysters were launched to the world at a time when the
elder Rockefeller was actually the richest man in the country.
The same is true of our famous fish cooked in a paper bag
called Pompano en Papillotte, our Oysters a Ia Marechal Foch
named after the great French Marechal Foch when he was at the
height of his glory, our Cafe Brulot Diabolique, which is strong
black coffee burned with brandy and spices, called Diabolique be­cause
of the fire and flame of the burning brandy, and countless
other dishes which have been created or popularized by either
my grandfather, Antoine Alciatore, my father, Jules Alciatore, or
myself and all of which were properly combined, given a name
that could be remembered, and launched at the proper time.
In conclusion I will quote the famous Gourmet Brillat-Savarin
who in his book, "The Psychology of Taste," says that "The dis­covery
of a new dish is more beneficial to humanity than the dis­covery
of a new star." I feel certain that we all agree with him.
J
I
BY ROY L. ALCIATORE
(Proprietor Antoine's Restaurant, New Orleans, La.)
0 on't read this article unless you are interested
in the gentle and refined art of dining, or rather of
dining well. To begin an article with a series of
"Don'ts" may seem a bit strange, "Mais apres tout,
si on sait ce qu'on ne doit pas faire pour bien manger,
on sait aussi ce qu'on doit faire."
When calling for the' check at the completion of
the meal, the only correct thing to say is, "Garcon.
!'addition s'il vous plait" and if you are in a first
class restaurant, the waiter will know what you
mean, for waiters in such places speak many tongues
and have learned their avocation on both continents.
But since calling for !'addition is the last thing
that you do at a dinner party, it is best that we
begin at the beginning, Cocktails? A misnomer in
my humble opinion, that conveys no meaning. Web­ster
defines the coclrtail as follows: A short drink.
iced, of spirituous liquor, well mixed with flavoring
ingredients, commonly including bitters. Inadequate
to say the least. The French word APERITIF
means something. It is defined thusly: A little
alcoholic liquor taken before a meal TO STIMU­LATE
the appetite. That word is perfect.
Where shall we go for the aperitif? That, my
friends is not of the utmost importance, but rather,
WHAT shall we have? This pre-prandial libation
can be the making or the undoing of a well selected
and carefully prepared repast, so it is }Yell that we
xercise good judgment in our selection of appetizers.
The following simple "DON'TS" I trust may be of
some service to you :
(1) DON'T drink a gin fizz or any thick or sweet
drink right before a meal. Such drinks may e de­licious
in their place, but they are decidedly out of
place as appetizers. Would you drink a malted mil~
or a cup of chocolate just before dinner? The alcoho1
contained in the sweet and thick drinks makes little
difference and does not offset the sugar. If th;3
dinner is to include fine wines, what is more logical
than to have an appetizer of such wines as French
Vermouth, dry sherry, Dubonnet, or a combinati.on
of these wines. The aperitif BACCHUS, made w1th
equal portions of Dubonnet and French Verr~out~.
with a small piece of lemon peel squeezed m, IS
ideal. Appetizers made with whiskey and other
palate paralyzing fiery mixtures are absolutely taboo
with discreet diners. A glass of dry champagne
drunk "neat" is the only foolproof aperitif.
(2) DON'T have your aperitif immediately be­fore
dinner, fifteen minutes or better a half hour
should elapse between the aperitif and the first
dinner course. This is important so ~s to al~ow
the aperitif sufficient time to perform 1ts fu~c:w~.
The serving of hors d'oeuvres with the apenbf IS
criminal and serves no other purpose than to defeat
the very' purpose for which the aperitif was intended,
by taking the edge off of the appetite.
(3) DON'T, if you can possibly help .it •. just drop
into a restaurant and order a meal. If 1t 1s to be a
good meal and you know good food and you w~nt
it well prepared, go to the restaurant of your c~oice
and make all of the arrangements with the pro~net?r
or headwaiter a day or two in advance. This Will
O'ive them time to purchase the best that the market
~as to offer, and likewise the Chef will have ample
time to prepare each dish with the patience. and
skill which goes into the making of each culmary
masterpiece. Order your wines, too, in advance, so
that they may be brought up from the cella~ to
acquire the proper temperature if they be red wmes,
and if they be white wines so that they may ~e
cooled to the right degree. These arrangements m
advance will assure you of the very best the restau­rant
has to offer both in cuisine and service.
( 4) DON'T let your guests do the ordering. When
entertair.ing guests in a restaurant it is meet and.
proper that the host should do the ordering. If each
guest orders for himself, the dinner is a failure at
the onset. With uniformity in ordering, the proper
wines may be selected to accompany each course,
and the service both in the dining room and in the
kitchen will be greatly facilitated, and the success
of the party is assured.
( 5) DON'T make the mistake of ordering too
many things. If your guests are very hungry, order
enough to satisfy them rather than to stuff them.
A few well selected dishes are better than a great
number chosen haphazardly. Likewise with the
wines, a glass or two of dry white wine with the
fish, and a like amount of red wine with the roast
should be sufficient. A liqueur or brandy with the
coffee will go nicely. Guests should leave the table
satisfied and gay, rather than satiated and groggy,
(6) DON'T order wines yourself if you know
nothing· about them. The waiter or wine steward is
trained in such things, and will be glad to select a
wine suited to the particular type of food you have
ordered. If you know wines, you will guard against
selecting a wine from a bad vintage year. Ask to
be shown the bottle before it is opened to satisfy
yourself that it is the wine you ordered. A little
wine is first poured into the glass of the host, so
that he may taste it and pass judgment upon it
before the wine is served to the guests. A dry white
wine is the only suitable wine to serve with fish,
and to order a sweet wi.ne like a Sauternes with this
course is unpardonable, although to the uninitiated
it would seem that the name Sauternes is the only
white wine name with which they are familiar.
Sautemes is a dessert wine, and if it is good Sau­ternes
it is always sweet. There is no such thing as
a DRY Saute•I"lles.
(7) DON'T brand yourself as a rank plebeian by
seasoning your food before tasting it. Many a Chef's
brainchild has been smothered with condiments,
when it should have been showered with compli­ments.
You will notice that in first class restaurants,
the condiment bottles are conspicuous by their ab­sence
on the tables. To be sure, these condiments
are valuable aids to cooking, but their place is in
the kitchen, where the Chef, who is a master in
these things, can, and does make the proper use of
them. If you are in a good restaurant, the food will
be properly seasoned before it leaves the kitchen.
A condiment bottle wielder is out of place in a first
class restaurant.
(8) DON'T go into a first class restaurant and
ask for a glass of wine. Remember that the best
wines are shipped in bottles, and consequently that
no self respecting restaurateur will jeopardize the
reputation of his house by serving wines from jugs
and barrels. By ordering wines in bottles you can
be reasonably sure of the age and quality of the
wine you are drinking. In like manner it is not
reasonable to expect a restaurateur to open a good
bottle of wine just to serve one or two glasses out
of it.
(9) DON'T hesitate when visiting a restaurant
for the first time to try the specialties for which
the house is famous. The chances are that you will
enjoy your meal much more than if YOU' had ordered
dishes of your own selection. You can probably
get much better ham and eggs at a farmhouse, and
a better hamburger from a lunchwagon, than you
could from a first class restaurant which does not
specialize in these things. When in doubt you can­not
go wrong by following the suggestions of your
waiter when ordering.
(10) DON'T demand music with your meals, be­cause
if you must have music to enjoy your meal,
you are not a true gourmet. Table conversation
is the only suitable accompaniment of good food.
Dinner dancing is an abomination, and no true
connoisseur would think of combining dancing with
polite dining. To enjoy your food you must be com­pletely
relaxed. To exercise while trying to as­similate
food is extremely bad as any physician will
tell you. Apart from that, the most skillfully pre­pared
food will lose its flavour if it is not eaten the
moment it is served. Dinner dancing is catch-as­catch-
can dining and holds no place with the bon
vivant.
(11) DON'T go to a first class restaurant if you
are in a hurry. Time is a necessary element in
the proper preparation of food, and if you cannot
spare the time, you are' better off at the corne-r drug
store where they will dish you out an already pre­pared
sandwich in short order, and it will probably
taste better than a complicated culinary concoction
thrown together in less than the required time.
Hurry enters not into the mind of a gastrophile.
(12) DON'T go to a first class restaurant to look
for bargains in food. A good restaurant caters to
a clientele of epicures who are far more concerned
with the quality of the food, than they are with the
price. A high priced car is expensive because the
materials and labor involved in its manufacture
are expensive. With properly prepared food, it is
the same.
(13) DON'T exercise patience with an insolent
or careless waiter. He is a disgrace to the profes­sion,
and the sooner he is reported to the manager,
the better it will be for everyone concerned. On
the other hand a careful and solicitous waiter earns
and deserves a tip or "pourboire" for his services.
It is his means of livelihood. Ten per cent of the
total is the accepted remuneration for this servicl3.
Don't forget to tip the "Sommelier" or wine steward
if he has helped you select your wines.
(14) DON'T hesitate to make a complaint if
your food is not what you expect it to be. Substi­tutio

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·-
0 1 0 ~41
Copyright, Roy L . Alciatore, 1940.
({. ~
TULANE UNTVER$lTY LIBRARY
Howard-Tilton Memorial Librfl'Y
W ORLEANs lB. LA.
~ 2kNJ/H(QRAR6 ll#wr4-Tilton ~morial Lib,...
II&W O&LEANS 11. 1.6.
(}fO/!e;' rJitiuh·ll rt3~ ~~~c-~Nift'rr
(Trade Mark Regi tereu) 'op) right, Hl34, u) n·ul) .Ilrror, In .
Things I Never Knew About Wine
(But whick you've probably forgotten)
Thanks to Roy L. Alciatore of New Orlean .
A glass of good cognac, after a heavy meal, will. relieve that
distressed feeling sooner than the usual pills and potton .
A champagne which is Bat is not neces arily bad. Although ~h.e
wine mav have lost its effervescence due to age, it ma} be dellct-ous
as a still wine.
Ports, Sherries, Madeira , Bran d t. e an d I't queur hould be
stored standing upright, differing in this re pect from other wine
which would spoil if stored other than lying fiat.
... ~~----
Red wines should be served at room temperature. Warmth will
enhance the flavor of even an inferior red wine. parkling Bur·
gundy, however, should always be erved cold.
~---~..:----
Champagne should be served thoroughly iced. Dry white wine
should be moderately chilled, and very weet wine quite cold.
-------\:_.,' ----
To thoroughly enjoy wine at a meal one hould avoid o er­sweet
cocktails and abstain from mokinl! until the meal i com­pleted.
Sherry is the only wine that permit the u e of tohu co.
The drier the wine the less intoxicating it i weet wine are
usually very heady because of the higher percentage of alcohol
due to the fermentation of ugar.
----~~-
Never drink a red wine before a white wine, nor a Burgund ·
before a Bordeaux. Likewi e, never drink a liqueur before a
brandy. It is an unforgivable faux pas to put ice into an · wine.
-':)----
It is the labor and handling involved m the making of cham­pagne
that make it so expen ive.
It takes six years for a champagne vine to yield grape of requi-site
quality and four to five years more for the actual proce of
converting this grape juice into champagne.
Champagne, contrary to the popular conception, is made mo tly
from black grapes. Only the juice extracted from the first press­ing
is suitable for making champagne. The juice of the red grapes
is run off from the skins before fermentation-the wine remaining
as white as the wine made from white grapes.
--~~~--
Cognac is made from grapes which are unfit to make good wine.
According to French law, only the brandy made from grapes grown
in the designated cognac region can bear the name of Cognac.
al ado the French nam for brandy di tilled from cider.
It i aged in th w d lik ther brandie and i exceptionally
tr n~
------i.'7' __ luret , Jue to their low p rc ntag
the tannin, form u 'er · good tonic wine.
ntn ncJ iron nncJ nr th r fore good hi
alcohol combined with
Burgundie contain tan­d
building wine • .
Rhin win , or dra\ n off in brown b ttle 1o elle wines in
~r n bottle. q ~reat Hur~undie - of famou year , and very
greut Hhin wine' hu\-e h en so ld and till are for fabulou sums.
Champagn ' a
n n, .1 Henedi tin
fir t made in the 17th entury by Dom Perig.
m nk belonging to the Abbey of Hautvillers.
- ---0---
H di co\ er d that by corking bottle of till champagne with
, o den cork , th gu remained in the bottle when the wine under­"
ent a econdun fermentation. t Rheim a monument i erected
to him.
- ---0--
Vermouth i made of white wine and Oavored with aromatic
herb of tonic and medicinal alue.
~-
When drawing a cork it i advi able to completely remove the
metal cap urrounding the neck of the bottle. If thi is not done,
when the wine i poured out, it may come in contact with the
metal which liable to impart to delicate and aged wines a me·
tallic ta te.
Tokay wine are excellent re torative , and are most effective
m the treatment of nervou ne s and anemia.
- --()---
Food and wine are in eparable. One of the greate t qualities
of wine is to prevent drunkenne . It i the man who drinks with­out
eating, who become paralyzed by alcohol.
The Column above, written by Roy L. Alcia.to're, proprietor of Antoine's Resta.ura.nt in New Orlea.ns,
was published by Wa.lter Winchell in The MirTor of New York in 1934.
PROPRIETOR OF ANTOINE'S
Roy Alciatore, grandson of Antoine and present proprietor, was
born and reared in America, in a modern age, but nevertheless re­tains
these qualities which he inherited from his father and grand­father
in the gastronomic line, and due to the able tutelage of his
father, Jules, is a fit successor to carry on the name of Antoine to
still greater heights.
To lovers of fine food, Roy Alciatore needs no introduction. As
proprietor of Antoine's Restaurant he is known to celebrities all over
the world, because more famous people have probably dined there
than at any other restaurant in America. From Vienna to San Fran­cisco,
from Lily Pons to Franklin D. Roosevelt, Antoine's in New
Orleans is known for its food. As Will Rogers exclaimed, "Imagine
a restaurant existing and making a world·wide reputation on just
food! Antoine's has done just that. It has no jazz bands and no
chorus girls, but it does have, what is so little emphasized in modern
restaurants, food in its most glorified form, quiet and leisure in which
to enjoy it."
Antoine's resembles no other restaurant because it has, like every
other great restaurant, a style of its own. Its age, its picturesqueness,
its high culinary traditions, and its record of a century under the man­agement
of successive generations of the same family, make it entirely
unique. As Julian Street, famous author and Gourmet, has said, "It
is an American institution, an establishment of which the whol~ coun·
try may be proud."
Roy was trained in his earliest infancy by his father, Jules. Roy
served his apprenticeship in the Antoine's kitchen, beginning as as­sistant
kitchen helper. As his knowledge increased he was promoted,
and in 1930, the actual management and proprietorship was placed in
his hands. Roy has made many trips to Europe with his father and
he made it a point to visit the finest restaurants and kitchens of the
Old World to taste and to study first hand, the culinary masterpieces
which he discovered there. It was on one of these trips that he
brought back an idea from which he evolved the now famous "Pigeon­neaux
Paradis" a squab with Burgundy sauce, his own contribution to
the many fine dishes invented and served at Antoine's. His most ex­citing
and memorable experience was when he was called upon to
serve, as his father and grandfather had done before him, a President
of the United States. It was in 1937, when Franklin D. Roosevelt
visited New Orleans and Antoine's and enjoyed a delicious luncheon
which Roy had prepared for him. He found the President easy to
serve and very appreciative.
. It was Buddy Ebsen, the movie actor, who said, "A body hasn't
lived until they've blistered their tongue on an Oyster Rockefeller at
Antoine's," and Duncan Hines, author of "Adventures in Good Eat­ing,"
adds "A visit to New Orleans is not complete until you have
visited and eaten at least one meal in the old and historic Antoine's
Restaurant, in New Orleans."
Antoine's celebrates the completion of a Century of uninterrupted
and unexcelled ervice to the Gourm~t~ ! ~h~ \VQrld.
ANTOINE ALCIATORE
Founder
J RE ROY L. ALCIATORE
P1·e.~e11t P1'0]J1"ieto1·
1!130 lo 19 w
Pr011rietor
1 40 to 1 85
1 3 to 10!111
Founder of the house of Antoine, who eeking
his fortune in America came to New Orlean
and founded in the year 1 -10 the ~e taurant
Autoine. Be"'inning in a mall way. 1t wa not
long before Antoine's wa~ a byv~'ord fo r: all that
stands highest in the cu lmary !me.. H1 talent.
won for him an enYiable reputatiOn and the
little restaurant flouri hed. Antoine went back
to France his native land to die, and he l eft the
busine s in the hand of hi on Jule .
Jules ·~ fit ;,ur · "·or to hb i llu~triou fnth r,
took ·l; a;· .... c of ·•Le affaire-;" and. shH" h too
made his "studi :o in tht' h1n p r:rd unde~ lu
Ho~ . grandsou of ntoine Aldatort-, and pres­eut
proprietor, was horn and reared in America,
in a m cl rn age, but nevertheless retains these
qualiti "< which h inh rited from his grand­fnlh
•r and hi. fath r in the ga tronomic line,
ancl clu to th able tutela~c of hi father, Jules,
i'> a fit . urc s. or to carry on the name of
.\ntoin lo "titl grt>at r height..
auicling hand. and tocla)' 1t 'llJOY. an mt r ­nntional
r putati n wh r 1 .r P. OJ~I· gnlh r to
discuss th g ntle art of alii~A" II! 11~ many and
diver· form. . Jul "'· I fort> hr.., d •nth pin . d th
a til'e llHHHl"' 111 nt f th r' lnurnnt Ill lh
hands of hi ;, n Ror.
RLD F EPICURES!
VIVANT!
R WD HIS PORTALS.
~ THE J.P.
ANTOINE 1 ~~~~~~ s
The House of Antoine figures all through th chapt r. T
name bears the same relation to quaint di he and go d thin
Wall Street and the stock market, and the Hou e of ntoine ha
the epicures of two continents the very
t eat that the name of Morgan bears to
left it footprint on the sands of time, for
its story of the old Creole days in the South the hi tory £ th abildo or the tale of Lafitte, the King of
Barataria, and his pirate crew.
The refined art of cooking, the sc1ence of the killet and the chafin dish, wa the misson of Antoine
and his sons, and from the early days when the glamour oi· the grandee and grandissimes was just
beginning to show tawdry and dull from contact with a budding ineteenth Century commercialism to the
dawn of an epoch-making period, when romance i forgotten in th mad ru h for place on the crest of the
wave of progress, Antoine and his ons have played their part, and mention Antoine on the boulevards of
Paris, the Strand of London, the Great White Way of New York or in any American city where the bon
vivant is to be found, and lips will smack in plea ant remembrance and palates agitate for a return date
with some dish that might have won from a Vitellius the gift of a province.
Antoine the elder, the founder of the house, has
long since been gathered to his fathers, and so has
Antoine's son Jules, departed from this life, but that
makes no difference, because the mantle which has
fallen upon Roy, son of Jules, and grandson of
Antoine, retains its identity-still lives and the
grandson is loose in his forefathers' tracks daily
adding history and fan1e to the cuisine.
When New Orleans was still young as an
American city, and the atmosphere of the French and
Spanish regimes had suffered little by the taint of
push and enterprise, Antoine came out from France
to cast his lot in the new land of promise and
opportunity.
Who was Antoine? Nobody knew and nobody
cared. He was only an insignificant particle in the
flotsam and jetsam, swept out from the Land of·
Nowhere, and the perfumed dandy, caressing his
little mustache and twirling his cane, the chanson
from the latest opera running through his head and
his mind's eye picturing some dark-eyed demoiselle
of the broad Esplanade, considered him not at all,
while the ombreroed planter and the booted slave·
dealer were too intent upon the business of the day
to pay more than passing notice to the smooth faced
young foreigner, who walked aimlessly back and
forth in Rue Saint Louis, scanning the shedded fronts
of the marts of trade and wondering at the strange
sights which met his gaze.
A.ntoine's coming was inauspicious, but his stay
was impressive, and the same dandy who considered
him not at all, and the same planter and sbve dealer
who had not the time to deign hitn more than passing
notice were soon ready to take oath that Antoine's
coming was a great good fortune and that Antoine
deserved a crown.
And how did Antoine do it, what strange means
did the Frenchman invoke to reverse the workings
of fate and bring his name all of a sudden from a
painful obscurity into a glaring prominence?
Simply by inventing Dinde a la Talleyrand and
fixing the wires so that the rich aroma of the smoking
dish would float through the narrow windows of the
modest little shop opposite the slave mart in Rue
Fro11t View of Antoi11e's Restaurant-Note iro11 lace balcotzy.
Saint Louis, assail the nostrils of the passers-by and
tempt their jaded appetites by the promise of a
delicacy whose recipe must have been lost when
fabled Olympus, where the nectar of the gods was
brewed, blew up to smoke.
ANTOINE- his full name was Antoine Alciatore
- had come to New Orleans with the memory of
many triumphs gained in the kitchen of the Hotel de
Noailles, which faced the broad esplanade over­looking
the quay at Marseilles. On the tables of his
memory were recorded, too, instances of where, as
a modest apprentice, he had shown the famous chef
of the ill-fated Marshal Ney how to prepare truffles
as the old Romans used to dish them up to make · glad
the stomachs of the imperial Caesars, and when he
had tasted the cooking of the best chef New Orleans
could then boast of-Mareon of the Hotel de Saint
Louis--he concluded that he could do better than
Mareon, with the result that there was soon a new
restaurant opposite the slave mart in the old Creole
City's busiest street.
The profession of chef was not a time-honored one
in the Alciatore {·amily. That is to say Antoine's
fathers before him were not chefs, and it remained
for A.ntoine himself to leave the beaten track and
seek fame and fortune in a calling his ancestors had
left to the skill and discernment of their women folk
It is true that there is a tradition in the Alciatore
family that one of their name was master of the spit
in the Castle at Blois, and was busy at his basting
down in the stone kitchen when up the tapestried
hall of the Red Tower Henri of Lorraine, third Duke
of Guise, was being cut to pieces by the King's hired
assassins.
However, this may be, no other Alciatore of the
male persuasion undertook to tickle the palate with
{·ancy dishes until young Antoine appeared on the
stage of life. Antoine was born in his father's house
in Marseilles, when all Europe was a bristling camp
and the star of the great Napoleon, so long in the
ascendant, was beginning to slowly set.
As a lad little Antoine and his brothers played on
the boulevard facing the docks and looked far across
the bay at the heavily wooded island, from whose
rugged northern end frowned down in all its stern
dignity of high stone walls and towering turrets
Chateau d 'If, famed as the prison house of Edmond
Dantes, Dumas' most dashing character after the
swashbuckling D'Artagnan. And, strange as it may
seem, Chateau d'If was to figure, if only in a small
way, in the history of the little French boy, as the
sequel will show.
ANTOINE'S father was an industrious and
worthy provincial, who made a comfortable living for
himself and large family by conducting a wool store
down near the quay. The elder Alciatore had been
to Paris only once and that when very young. It was
a journey taken on the impulse of the wild en·
thusiasm which swept France in the day when the
ancient throne of the Bourbons was tottering, and
Louis XVI, and his Queen, Marie Antoinette, had
just entered upon the miserable journey which was
to end at the guillotine.
All France was blood mad, the red terror was
a-borning, and when the inspiring strains of La
Marsellaise rang through the southern provinces and
called the farmer from his fields, the merchant from
his counting house, the sailor from his ship and the
idler from the cafe in the wild march on Paris,
Alciatore was a part of the undisciplined but ir­resistible
multi tude, tramping to the tune of Rouget
de Lisle's immortal song ofthe proletariat.
Alciatore saw Paris and fled in horror. In the
Place de la Revolution, more terrible in its cruelty
than the Place de Greve, the slaughterhouse of the
Valois kings, the guillotine stood, surrounded by its
hideous, shrieking mobs, made up of· the offscourings
of Rue Saint Antoine. Sanson and his blood smeared
assistants were working overtime, and aristocrat
after aristocrat lay on the board under the knife and
"sneezed in the sack." Paris was a shambles, and
Alciatore longed for the quiet of his little shop near
the quay in Marseilles.
But weary months passed and still Alciatore re­mained
in Paris, living with his friend, Davelle, who
MA DAME ANTOINE
Widow of Antoine A lciatore
F ounder of A ntoine's R estaurant.
kept a wine shop near the ruins of the Bastille. He
could not leave, as the J acobins, headed by
Robespierre, had declared that all men must remain
in the city until the threat of the English and Austrian
invasion had passed, and those who tried to depart
would be held as traitors.
While the Red Terror ran its brief but awful
course, Alciatore meddled not in politics, kept in the
background as much as possible and longed to be
lulled to sleep once more by the sighing of the breeze
on the southern coast.
But the fierce July day finally carne when
Robespierre, after having sent Danton and Des­moulins
to the scaffold, saw all his props fall away,
and knew himself defeated. The streets of Paris
rang with glad shouts, the Terror was ended and the
monster himself, with his friends, St. Just and
Couthon, was to go to the slicing steel, whither he
had sent so many.
Alciatore's friend, the keeper of the cabaret,
induced him to go to the Place de la Revolution to
see the end of Robespierre, and although de­capitations
are hardly nice things to associate with
pleasing table dishes the scene Alciatore witnessed
that morning had its effect on the choice cooking done
in the Antoine restaurant of today. That is to say,
it has given to one of the most famous treats of the
historic house a name that will last while the house
lasts.
Robespierre as Alciatore saw him, after the heads
of St Just ancl Couthon had fallen into the sawdust
bask~t, was a man whose face appea r~d to be hidden
by a mask of crimson hue. Around his forehead was
swathed a bandage covering a ragged wound inflicted
by a pistol in a vain attempt at suicide, an d the blood
from the wound was smeared and clotted all over the
tyrant's face when SaT?son for~ed him to the pla~k.
"Ugh!" exclaimed AlCiatore, with a shudder turmng
from the horrid scene, "his face looks like raw beef."
The descending knife screeched its song of death, the
sea green incorruptible writhed a headl~ ss corpse on
the slippery platform, the mob cheered ~ ~ fre~zy a?d
Alciatore went from the scaffold, carrying with him
an impression that remained to his dying day.
That was years before Antoine was born, but
Antoine as a very small boy heard his father repeat
many times the story of Robespierr e 's death and tell
how Robespierre's face before Samson, the heads­man,
groomed him for Satan, looke~ like ~are be~£.
The story in time became an ImpressiOn With
Antoine and Antoine carried that impression with
him int~ the kitchen of the Hotel de Noailles, where
he served his early apprenticeship.
ANTOINE was only a boy in his fourteenth year
when his fame began to grow. T he chef considered
him a wonder and sought suggestions from him
rather than f·rom the assistant cooks. One day in the
time of great rush and hurry-- for Talleyrand­Perigord,
Prince de Benevent, Napoleon's once
trusted councillor, but now serving the Bourbon
King, Charles X ., and recently appointed ambassador
to England, was newly come to the Hotel-the chef,
needing all the assistance his kitchen force could
render, trusted A n toine with the cooking of the roast.
As Antoine labor ed in the preparation of the great
haunch of meat, Marchand, one of the famous chefs
of P aris, who had cooked for Ney, and was now a
part of His H ighn e ss' retinue, came into the kitchen
and surveyed the operations with a critical eye.
He tood a t the side of the young apprentice and.
CAJl.HLLE AVERNA
Chef at A ntoine's.
I
carefully t.aking in t~e details of the work, gave many
an approvmg nod. The meat must be rare gar con ''
was Marchand's only comment as he turded awa~.
The roast was the crowning {·eature of the banquet,
and Talleyrand himself, although grown dyspeptic,
spoke of its excellent flavor. He sent one of his
attendants to inquire of Marchand how the roast had
been prepared, and Marchand threw up his hands in
an expressive gesture and declared that the dish
represented the effort of a half grown youth.
Hastening to the kitchen Marchand found Antoine,
embraced him with true Gallic zeal, and cried: "Ah,
mon garcon, what do we call the roast." The im­pression
of the bloody scene on the scaffold in Paris,
so faithfully described by Alciatore pere, was in the
lad's mind: he had noted the red of the slab of beef
as they fell on the plate under the carving knife,
and on the instant he replied: "Monsieur, we call it
'Filets de Boeuf Robespierre'." And so the dish be­came
known in the Hotel de Noailles, and so it is
known today in Antoine's restaurant, in Rue Saint
Louis, New Orleans.
Marchand, during the week's stay at Talleyrand's
party in Marseilles, was daily with young Antoine,
coaching him in the preparation of dishes and
learning himself from the boy. It was during that
week that Antoine showed ~larchand how to prepare
the truffles. Antoine discovered that the true art in
preparing salads lay in the proper placing of the
olive oil and vinegar. He warned always against the
use of anything but the very best and finest of olive
oil and vinegar. To use the cheap article lays the
foundation for failure.
Through the influence of Marchand, Antoine,
when 16 years old, became chef to the Governor of
the Chateau d'If, and he served for several years
during the very period when, according to Dumas'
entertaining pen, Edmond Dante and the old abbe lay
immured in the lowest dungeons of· the strong prison
house. There were captives in the dungeons,
Antoine could swear to that, but he was never able
to identify the young supercargo of the good ship
Pharaon as one of them.
When barely 22, Antoine, having saved a little
money, harkened to the lure of the golden land
beyond the western seas, and, bidding his fold
good-by, took passage on a slow sailing emigrant ship
out of the port of Marseilles.
He first landed in New York, and there wooed
and won the daughter of Herr Schweitzer, the suc­cessful
Alsatian upholsterer. Madame Antoine
operated Antoine's for many years after Antoine's
death and she lived to the ripe old age of 90 years,
adding fame and prestige to the restaurant Antoine,
founded by her husband. Before her death, she
entrusted the management of the restaurant to her
son Jules, who was to be her successor.
Headwaiter lsidot'e Cassou and P1'oprietot· Roy L. Alciato1'e,
sampling l,OOO,OOOth ot·der of Oysters Rockefeller.
New York lost Antoine and Antoine's cooking,
because New York was not French, and down in
New Orleans lived many of Antoine's countrymen
and their descendants. The story has been told how
Antoine surveyed the shops in Rue Saint Louis,
tasted the cooking of Moreau, and thought that he
could do better.
The sequel only followed the natural course.
View of Antoine's 1840 Room.
Antoine risked his all in a modest little establishment
facing the slave mart, and Dinde a .la-Talleyrand was
evolved from the precincts of the kitchen. Dinde a
la-Talleyrand, named for Antoine's early near­patron,
was a preparation with roast turkey as its
base. Dinde a la-Talleyrand soon became the talk
of the city, and Antoine's name was made.
The restaurant, No. 50 Rue Saint Louis, was soon
the rendezvous for all the elite of the city. In the
late hours of the night, when the last curtain had
fallen on the opera, carriages lined Rue Saint Louis:
from Chartres to Royar, and the place, newly en­larged,
with its private supper rooms upstairs, could
boast of all the beauty and chivalry of the historic
Creole city.
Other dishes grew out of strange experiments, and
on Antoine's menu card were recorded Tomatoes
frappes a la Julius Caesar, Toste St. Antoine, Bisque
d'Ecrevis es a la Cardinal, and oysters bordelaises.
These took place with the Talleyrand Turkey, and
as years rolled Antoine's fortune grew with his
renown.
The big dinner at Antoine's always opened the
opera season, and in the days of· the great impresarios
of ante-bellum New Orleans, Canonge and Calibrizi,
the artists, just out from France, had their formal
banquet before their first public appearance, in the
establishment facing the slave n1art.
It was to Antoine's restaurant that Monsieur le
Maire and the city authorities took Henry Clay upon
the occasion of the great American's visit to New
Orleans. It was the night after the grand dinner in
the Saint Louis Hotel when the distinguished visitor
and the favored guests ate from plates of solid gold,
and Clay had remarked that he had seen the rarest
and tasted the best. But when Antoine's dinner was
running its course, the statesman's eyes were
sparkling and his appetite seemed to be growing
space. He threw up his hands, as the story goes,
and cried in his big voice that had so often thundered
in the halls of Congress: "Marvelous! Where did
that man acquire his art."
The ill-fated General Boulanger was another of
Antoine's guests at a quiet dinner with some of the
leading citizens and several of the stars from the
opera troupe. When the Bisque d' Escrevisses a Ia
Cardinal was served, Boulanger's cup of· delight was
running over, and he clapped his hands as only a
Frenchman can, and exclaimed in fervent tones:
"Oh, mon cher Antoine, come home to France; your
country needs you ! "
Still another famous visitor was the Grand Duke
Alexis, brother of the Tsar of all the Russias, and
Alexis, like the others, was a captive to Antoine's art
Pictut·es of Five Pt·esidents in Antoi11e's Autograph Room.
and, through his secretary, offered him princely in­ducements
to go to St. Petersburg and cook for the
imperial family.
In the days of the Civil War, Antoine went out
with the Army of the Confederacy, not, however, as
a chef, but with the rank of first lieutenant in the
famous Lafayette Guards. The commissary of the
Southern army was never overburdened with sup­plies,
and had Antoine cared to show his skill as a
chef to his comrades in arms, he would of necessity
have had to operate on tenderloin of mule or
charmed his fTiends with fricasseed crow.
In 18i7 Antoine die~, and his work was' carried on
by his widow, while his sons Jules and Fernand were
in Europe finishing their education, so that they
might sustain the name of the House of Antoine.
.JULES, Antoine's direct successor, in 1877, was an
apprentice in the Maison d'Or of Paris. Later he
went to Boissier's in the Boulevard des Italiens, and
was next heard of in the kitchen of the Grand Hotel,
Marseilles. Jules also saw service at Brabant's, in
the Rue Montmartre, a well-known meeting place for
artists, writers and other bohemians, and he learned
some valuable lessons from Beche.
The young man, desiring to learn his art thorough.
ly, went to Strasbourg and apprenticed himself to
Louis Henry, in the Rue de Daws, near the great
cathedral. M. Henry manufactured pate de foi gras
and Jules became an adept at this. His skill was
such that Henry commissioned him to make a special
order for the Iron Chancellor, Count Bismarck, who
was in Strasbourg on a visit.
Feitel held the secret of the art of making sugar
flowers, and Jules went to work in his Strasbourg
establishment in the hope of learning the secret.
Feitel guarded his knowledge well for several
months, but Jules, by patient practising with small
cornucopias and a little iron ring, rna tered the
secret, and F eitel promptly gave him hi un­conditional
release. Jule , on his return to America,
sailed on the steamship Chateau Y quem, which wa
making her maiden voyage out of Bordeau , and
when the vessel was at ea three days all the cook
were taken sick of f ver and the kitchen was left
without a master. Jule volunteered a chef and he
delighted everybody on board, preparing French
dishes for the Frenchmen, giving the Engli h pas­sengers
their fill of plum duff, the Italian their
favorite spaghetti, and going right down the line,
with an international melange of things to eat, until
the ship reached New York. Jules wouldn't accept
pay for his services, and the passengers forced him to
take a handsome pur e made up of voluntary
subscriptions.
While in New York, Jules pent orne time with
J. B. Martin, the proprietor of the famous Martin's
Caf.e. Jules was. present when Martin bought the
busmess f·rom Wtdow Larue. Martin's is now the
famous Hotel and Restaurant Lafayette of New
York.
Antoine's Restaurant of today, is still in the Rue
Saint Louis, but one block further back than its
or!g~nal site, which is now occupied by a three·
milhon-dollar court building. The place retains its
pnstme glory all undimmed and of the celebrities
of recent times! who have s~acked their lips in joy
over. the Antmne concoctions might be mentioned
Prestdent Taft, Colonel Roosevelt, Admiral Schley,
Secretary of th~ Navy, Meyer, and all the great
players and artists, such as Bernhardt, Coquelin,
Booth, Barrett and Mansfield.
1\fONSIEUR JULES has invented many dishes
whtch have added to the name of his house chief
among them being Huitres en Coquille a Ia Rocke-
feller. Rockefeller's name suggests the golden
flavor; that's why it was added to the huitres, which
is French for oysters.
Jules was the first to introduce into New Orleans
cooking in paper bags. A famous balloonist, who had
done f·ancy stunts on errant air waves at the French
army maneuvers, was to be dined at the Saint Louis
Street restaurant, and Jules, was told to bring
something on in the shape of a gas bag. Hard put to
it, he figured out the tempting architectural arrange­ment
of pompano en papillotte, which is fancy talk
for fish in a paper sack.
"Allons, chez Antoine!" has long been the sum­mons
with those who love to dine well, and the
summons has well-nigh belted the world, for in all
lands is the House of Antoine known.
DID YOU KNOW THIS ABOUT ANTOINE'S?
That this year Antoine's Restaurant is celebrating
its 100th year of uninterrupted service to the
gourmets of the world under three successive
generations of the Alciatore family, Founder Antoine
Alciatore, Son Jules Alciatore and Grandson Roy
Alciatore and present proprietor.
That Antoine's gallery of celebrities contains over
two thousand autographs and pictures of the dis­tinguished
visitors who have dined at Antoine's.
That besides the main dining room, Antoine's has
15 other dining rooms available for banquets and
private parties of 2 to 200 guests.
That the old fashioned W elsbach gas mantles pro­vide
the only source of heat in the main dining room!
even in the coldest of· winters.
That the huge plate glass mirrors in the main
dining room were formerly in the Grand Ball Room
of the famous old St. Louis Hotel, and were imported
from France.
That until a few years ago, sand covered the floor
in the main dining room and that saw dust still covers
the floor in Antoine's famous Mystery Room.
That the 1840 Room is a reproduction of an original
early Antoine's private dining room and contains oil
paintings of Antoine and Mrs. Antoine Alciatore:
old menus dating back to the early eighties and old
theatre programs containing Antoine's advertise­ments
as far back as 1852, besides the original pair of
baby shoes worn by the founder of Antoine's.
That the Chef, waiters and other employees have
been with Antoine's for many years, many of· them
having begun their career there and ended it there
after a lifetime of faithful service.
That bus boys must serve an apprenticeship of 10
years before they are eligible to become waiters, that
the present headwaiter has been with Antoine's for
40 years, and that his predecessor served the house
for 50 years.
That the same menu has been in use at Antoine's
for the past 50 years, being used summer and winter,
for luncheon and for dinner, day in and day out, year
in and year out. It is the only menu used at
Antoine's and is printed entirely in French.
That the customers orders are taken without the
aid of paper and pencil, and entirely by memory, and
it is seldom that errors or omissions occur.
That when serving our famous Cafe Brulot
. Diabolique and Crepes Suzette the lights are dimmed
so that our guests may {·east their eyes on the
beautiful blue flame of the burning brandy.
That the Oysters a Ia Rockefeller at Antoine's were
so named because of the extren1e richness of the
sauce because at the tin1e the elder Rockefeller was
then ihe richest man in the world.
That Pompano en Papillotte was especially ~reated
in honor of a distinguished French Balloonist ":ho
was entertained at Antoine's, the paper bag being
fashioned to resemble the inflated gas bag of a bal­loon.
Its main purpose howev~r i~ ~o reta~n the
seductive flavours of the fish while It Is cooking.
That over 1 040,000 orders of Oysters a Ia Rocke­feller
have be~n served at Antoine's since 1889 when
this dish was invented by Jules Alciatore, and since
there are 6 oysters to an order the total number of
actual oysters is 6,240,000.
That most of the cooking is done with coal on a
French Range, which range was purchased a few
years ago to replace its predecessor which had been
in continuous use in the Antoine's kitchen f'Or over
40 years.
That the original Marble Mortar, hollowed out
from a gigantic piece of stone is still in use at
Antoine's since the founding of the restaurant, and
that over a dozen pestles made of lignum-vitae, the
hardest known wood, have been completely worn
down in all of these years, in this same mortar.
That the Dungeon, a private dining room at
Antoine's was so named because it was actually used
as such during the Spanish occupation of New
Orleans.
That the private library at Antoine's contains over
400 cook books, books on wine, and other related sub­jects,
some of which are over 200 years old and one
old tome dating back to the year 1669.
That Antoine's boasts of having one of the finest
cellars in the country containing rare wines from
many different countries and nationalities, the stock
carried at all times numbering well over 5,000 bottles,
the oldest dating back to 1884. The oldest brandy
dating back to 1811.
That the success of Antoine's is due to the fact
that greater stress is placed on the food and cuisine
than on the decor, and that there are no disturbing
influences such as music and dancing to interfere
with the enjoyment of dining and wining.
That Antoine's believes that foods and wines are
inseparable and {·or this reason will not serve wines
and liquors to people who do not care to eat. For this
reason Antoine's does not have a bar or Cocktail
lounge. It is the people who drink without eating
who become paralyzed by alcohol.
When Antoine's was established in 1840 there were
no electric lights, no automobiles, no moving pictures,
no radio, no airplanes, no telephones and no
elevators.
That if you visited Antoine's in the early days, you
probably dressed by the light of an oil lamp, you sent
a messenger by foot to make a reservation for you,
you probably arrived in a carriage, you probably
asked the _waiter with a long mustache what dish was
special for the day as there were no printed menu's
then.
SURROUNDINGS
Those who have never partaken of a meal at
Antoine's invariably picture the place gorgeously
decorated with all the bright colors of the rainbow;
with gold, silver and bronze leaf plastered in the very
recesses of the ceiling; with a select band playing
popular music or excerpts of the Operatic master­pieces;
with footmen in princely livery opening the
carriage doors, and grooms to take care of the cloaks.
None of all that.
Antoine's is today what it was at its inception-an
immaculately clean place, with tableware and linen
of the severe solid home like type, and attentive
noiseless waiters, who speak many tongues because
they have learned their avocation on both continents .
No deafening brass band between courses.
No boisterous table neighbors.
When you go to Antoine's, it is to give your palate
an undisturbed treat.
That is why the place is unique and in a class of its
own.
Had Brillat-Savarin lived a century later he would
undoubtedly have referred to Antoine's in his
"Physiologie du Gout" because it is that particular
atmosphere of the place which enhances the ar­tistically
prepared dishes and develops to the highest
degree the gastric fluids.
Not to have eaten at Antoine's is almost saying
that you have never been in New Orleans.
I
I
· 1 b h 1 tion of one hun dred years of
In the Spring of 1940 Antoine's Restaurant will ce e rate t e comp e . . The followino list of
uninterrupted service in catering to the gustatory needs of lovers of fine CUISine. 0
•
h distinguished guests w o have Vl.si'ted Antoi'ne's 1• n the past century is n1ute evidence of the fame whiCh the
House of Antoine enjoys throughout the world.
President Franklin D. Roosevelt, Ex-President Theodore Roose­velt,
Ex-President William H. Taft, Ex-President Calvin Coolidge,
Ex-President Herbert Hoover, Marechal Foch, General Boulanger,
Admiral Richard Byrd, J. W. Weeks Ex-Secretary of War, George
H. Dern Ex-Secretary of War, L. W. Roberts Jr. Ex-Assistant
Secretary of the Treasury, Ray Lyman Wilbur E x-?ecretary of the
Interior Commodore Ernest Lee J ahncke Ex-AsSIStant Secretary
of the Navy, General John J. Pershing, General J . ~arbord! G~n­eral
Smedley Butler, Brigadier General J. H. Wh1te, Bngad1er
General Ray H. Fleming, Major General George Van Horn Mose­ley,
Captain James J. Van Zandt, Major General J. 1:· Schley
Chief of Engineers U.S.A., Lieutenant J. M. Ocher ~nd L1eute~ant
H. L. Challenger of the U.S. Submarine S-10, Captam W. L. A.ms­worth
Colonel Frank Evans U.S.M.C., Thomas Jefferson Coolidge
Ex-U~dersecretary of the Treasury, Henry A. Wallace Secret~ry
of Agriculture Nellie Tayloe Ross, Director of the U.S. Mmt,
U S Attornev 'General Frank Murphy, Marvin H. Mcintyre Sec­re~
a~y to Pre.sident Roosevelt, Rear Admiral H. H. Christy, Vice
Admiral R. A. R. Plunkett-Ernle-Erle-Drax Commander of West
Indies British Squadron, Rear Admiral Arthur J. Hepbu!n, R~ar
Admiral E. B. Fenner, Vice Admiral Edward Pettengill, VICe
Admiral Edward Campbell, Rear Admiral Hayne Ellis, Com­mander
Louis J. Gulliver U.S. Frigate Constitution, Captain H. C.
C. Blagrove, Captain Benjamin Dutton, Commander Charles E.
Rosendahl, Captain G. S. Burrell C. F. E., Commander Paul
Auphan of the Jeanne d'Arc, Admiral Culverius, Commander A.
N. Addoms, U.S.S. Moffett, Rear Admiral G. J. Rowcliff, Com­mander
Alej andro Salinas San Roman Chilean Ship Rancagua,
Lieutenant Commander Neville Levy U. S. N. R., Lieut.-Com­mander
Paul Serpette French Ship d'Entrecasteaux, Lieutenant
Commander Paul Broussaunt French Submarine Ouessant, Lieu­tenant
Pierre Le Creux French Submarine Agosta, Captain J. S.
Abbott Rear Admiral H. V . Butler, Captain A. B. Reed, Com­maude;
Cristobal Gonzalez Aller y Acebal Spanish Ship Juan
Sebastian de Elcano, Lieutenant Commander H. R .. Thurber, Lieu­tenant
Commander Albert Casanova Gonzelez Crmser Cuba, Rear
Admiral P. A. Rossiter Surgeon General U. S. N., Commandant
Gonet, Capt. Louis Sable N aval Attache at Washington, French
Ambassador George Bonnet, E nglish Ambassador Sir Esme How­ard,
French Ambassador Paul Claudel, German Ambassador Dr.
Hans Luther, Royal Italian Ambassador Augusto Rosso, French
Ambassador J. Jusserand, Greek Ambassador Demetrios Sicilianos,
Royal Italian Ambassador Fulvio Suvich, Japanese Ambassador
Kensuke Harinouchi, Abdel Wahab Pasha Egyptian Undersecretary
of State, Capt. Joao Alberto Lins de Barros, Brazilian Cabinet
Member, President Anastasio Somoza of Nica ragua, Harry L .
Hopkins W. P. A. Chief, J. Edgar Hoover F. B. I. Chief, Howard
0. Hunter W. P . A. Administrator, L. W. "Chip" Robert National
Democratic Secretary, Archibald MacLeish Librarian of Congress,
F. V. Sorrels Chief of Secret Service, Colonel E. W. Starling Chief
of White House Secret Service, Donald Richberg, Ex-Ambassador
Hoffman Philip, Honourable Gerald Drew, Nathan Strauss Chief
Housing Administrator, Dr. Leon De Bayle Minister of Nicaragua,
Supreme Court Justice Felix Frankfurter, Lloyd C. Griscom F or­mer
Ambassador, Jefferson Caffery Ambassador to Braz il, Harper
Sibley U. S. Chamber o.f Commerce, 0. John Rogge Assistant At­torney
General, Japanese Admiral Yamamoto , Major General
Charles Macon Wesson, Chief of Ordnance U. S. A. Colonel E.
P. Pierson, Lieutenant Commander John J. P a tter son U. S. N.,
Commander Arnold E. True, Commander W. A. Griswold U. S.
N., Lieut.-Commander Touseth, Lieut.-Commander P. G. V oge,
S. D. Embick Lieut.-General Commanding III Army, Lieut.-Com­mander
Beverly Harrison, Lieut.-Commander J. C. Belock, Lieut.­Commander
E. A. Taylor.
DIG NIT ARIES
Senator John H. Bankhead, Senator William Gibbs McAdoo,
Senator Gerald P. Nye, Senator Henrick Shipstead, Senator Ben­nett
Champ Clark, Senator John H. Overton, Senator Allen J.
Ellender, Senator Theodore Bilbo, Senator Robert Mouton , Sena­tor
Harry D. Wilson , Senator J. K. Griffith, Senator A. Leonard
Allen, Senator Rene de Rouen, Governor David Scholtz of Florida,
Governor A. B. Chandler of Kentucky, Governor J. V. Allred
of Texas, Governor Huey Pierce Long, Governor Earl K. Long of
Louisiana, Governor Hugh l:. White of Mississippi, Governor A.
W. Norblad of Oregon, Governor Elect Arthur H. James of Penn­sylvania,
Representative Richard M. Kleberg, Representative Paul
H. Maloney, Congressman Frank Reid, Congressman Wright Pat­man,
Mayor James J. Walker of N. Y., Mayor Fiorella La Guardia
of N. Y., Mayor William Hale Thompson of Chicago, Mayor Ed­ward
J. Kelly of Chicago, Mayor Bernard Dickman of St. Louis,
Mayor Angelo J . Rossi of San Francisco, Mayor Bryce B. Smith
of Kansas City, Mayor Thomas L. Holling of Buffalo, Mayor
Robert S. Maestri of New Orleans, Mayor Martin Behrman of
New Orleans, Archbishop Joseph F rancis Rummel, Patrick Cardi­nal
H ayes, Monsignor Peter M. H. Wynhoven, Leon C. Phillips
Governor of Oklahoma, Senator D. Worth Clark, Governor Elect
Sam H. J ones of Louisiana, Senator Daniel A. Reed, Congressman
Harold E . Stassen.
NOTABLES
Rene Soulange Teissier Consul General of France, Fernand
Gobert Belgian Consul, Bernard Gilliat Smith British Consul Gen-
1 Consul General Bravo of Nicaragua, Robert M. Cohan Brit­f:~
'Consul, H. Stanford London British C~>nsul, Julio Holguin
Consul of Colombia, Dr. Waclaw G~ronski Consul of Poland,
K Ito Consul of Japan Dr. Francisco Banda Consul of Ecua·
d:;,z~. G~rdon Rule British Consul, Dr. Charles J. Hollub Consul
of Czecho-Slovakia, Count Jean de La G r~z e Fre":ch Consul, Rene
Delage French Consul, Dr. Vitale Gallma Ita lian ~onsul , Dr.
Ludovico Censi, Italian Consul, E dmundo Aragon Mexican Consul,
Jayme de Brito Brazilian Consul, Ernest Wendler German Consul,
Baron Von Speigel German Consul.
NOBILITY
The Grand Duke Alexis, brother of the Czar of Russia, Prince
and Princess Achille Murat Count and Countess Charles de Pes­louan,
Count Marcel le Bes~c, .Count M~rcier de Ca.ladon, Marquis
de Crequi Montfort de Courtlvron, Prmce ~ ranco1s de Berg~yck
of Belgium Count and Countess de Castellam, Count Jean M1chel
Cressaty, Baron and Baroness Rodolphe . de Sch~uns.ee , . Prince
Louis Ferdinand Hohenzollern, Count TulliO Carmmah d1 Bram­billa
Baron Andre Van Havre of Belgium, Sir Herbert and Lady
Marier of Canada The Marquis of Donegall, Lord Godfrey Wal·
ter Phillimore, L~rd Henry Mackinnon Raikes, Lord and Lady
Swinfen Admiral Sir Reginald H all, Lady Dent of London, Lady
Sonja c'yers of Ireland, Count Aldo Castellani, ~harles quy F luke
Greville Earl of Warwick, Marquis and Marchwne Gtan Gero­lamo
Chiava ri, Lord Marley, Count Albrecht Van Bismark, Prin·
cess Von Bismark, Countess Zappola, Japanese Baron and Baroness
Sumitomo, Baron Von Mumm, Baron Richard Von Schrenk, Count
Charles de Gramont, Lady Nelson of London, Baron W. A. Hum·
boldt, Count Teofilo Rossi di Montelera, Sir Anthony Lindsay
Hogg, Sir William and Lady Max Mull e r, Count and Countess
David A. Constantini, Grand Duke Dimitri, Sir and Lady Benjamin
Drage, Count and Countess Robert Jean de Vogue, Le Due de
Levis Mirepois, Thelma F urness, Lady Hadfield, Grand Duchess
Marie of Russia, Prince and Princes Zalstem Zalessky, Sir Joseph
Robinson of South Afr ica.
AVIATION
Transatlantic F liers Dieudonnes Costes and Le Brix, Transat­lantic
Fliers Wiley Post and Harold Gatty, Speedfiier James
"Jimmy" Doolittle, Speedfiier Roscoe Turner, CapLain and Ace
Eddie Hickenbacker, Transatlant ic F lier "Dick" Merrill, Francesco
de Pinedo, Captain Alex Papina, Clyde Pangborn, Lowell Y erex,
James G. Haizl ip, Admiral Richard Byrd, Michel de Troyat, H.
S. " Hank" J ones, Carlton Putnam, C. R. Smith, Colonel Edgar
Gorrell.
CELEBRITIES
Sir Thomas Lipton, Mr. and Mrs. W. K. Vanderbilt, Mrs.
Franklin D. Rooseveh, Emily Roosevelt, Mrs. Warren G. Hard­ing,
Mrs. Woodrow Wilson, Alfred M. Landon, Theodore Roose­velt
Jr., Archie Roosevelt, Mr. and Mrs. Elliott Roosevelt,
Herbert Hoover II, Curtis B. Dall, John J. Raskob, Charles M.
Schwab, Mrs. Gloria Morgan V anderbilt, Roy Chapman Andrews,
Carter Glass Jr., Mr. and Mrs. Pierre Clemenceau, Judge Edward
Fabre Surveyor of the Canadian Supreme Court, Raymond Orteig
donor of the Lindburg prize, John Ringling, J ohn Ringling North,
Judge Pierre Crabites, John W. (Bet a Million) Gates, Joel Chand­ler
Harris, Otto Kahn, Franklin L. Hutton, John Drew, Walter
Hale, Louise Closser Hale, Jules Bache, H elen Kellar, Elizabeth
Arden, Dexter Fellows, Harvey S. Firestone J r., LiberLy Knicker­bocker,
Isabel Sloane, Mrs. Martin Johnson, F rank (Bring 'em
Back Alive) Buck, Lessing Rosenwald, Mrs. Harrison Williams,
Florence B. Gould, A. P. Giannini, Charles R. Gay, James B.
Conant President of Harvard, Adolph Ochs, Harold F. McCor­mick,
Paul Dumont N. B. C., Mr. and Mr s. Lenox R. Lohr Presi­dent
N. B. C., Major Bowes, Dr. Roger Bigelow Merriman of
Harvard, Dr. Christian Gauss of Princeton, Dr. Harold Dodds
President of Princeton, Dean C. E. Clark of Yale, Dr. Edward
James McCormick B. P. 0. E., Mr. and Mrs. E ly Culbertson,
Geraldine Rockefeller McAlpin Webester, Clyde R. Place Archi­tect
of Rockefeller Center, W. P. Filmer builder of San Francisco
bridge, Major Max Oser, A. Atwater Kent, W. Seward Webb,
Frances Drexel Muon, Mary Muon, C. A. Muon, Leo McDonald,
Mrs. Huey P. Long, Nathan Pereles Presiden t of the Harvard
Clubs, Dr. Rufus C. Harris President of Tulane, D r. Roscoe Pound
of Harvard, Justice Henry T. Lummus, Dr. Rene C ruchet of Paris
and Bo~deaux France,. Dr. Hans Groedel of Berlin, Andre Lafargue
9hevalter. of the I:egwn of Honor, Andre Chevrillon President of
I Acad~m1e Francais.e, ~ortunat Strowski, Raymond Laurent Mayor
of Pans Fr.ance, Fumm Roz l'lnstitut Francaise, Gabriel Louis
Jarray Pres1de":t of th~ .French La Salle Delegation, Dr. F ernand
Brun~ryre, Pans ~umcipal Council, Jules Destombes Academie
de ~c1ences, ~lgedms Fauteux President of the Montreal H istor ical
Society, Gabnel Lugot Chef of the Waldorf Astoria Charles Baron
Fren.ch Chamber of Deputi~s, Charles Holt of Ti~ e, Otto H agel
of Life, George Buford Lonmer Saturday Evening Post, Mr. D. J.
Von Ballus~ck Ams.terdam Holland, Jean Jeraudoux F rench Minis­ter
of Affa1~s,. Louts Mo';lquin, .Miss Marion Huntington, C olonel
Alban~s. Phtlhps, Fredenck Stmchfield President American Bar
Assoc1at10n, Mary . Cable Dennis, Gloria Baker, Mr. Charles Be­daux,
Roger R. Gnllon, Mrs. Dodge Sloan, Miss Anna Mae T racy,
Kelvin Cox Vanderlip, M. Diamant Berger, William Makepeace
Tha~keray, A~dre Geraux "Pertinax", Steve Hannagan, Hugh Bailie
Prestdent Umted Press, Mr. and Mrs. Julian Street, Mr. and Mrs.
Andre L. Simon, President Wine and Food Society, Lafcadio
Hearn, J. George Frederick President Gourmet Society Paul Hen­kel
Society of Restaurateurs, John B. Kennedy N. B: C., Booth
Tarkington, Joseph Ziegler Leiter, Sigmund Spaeth Attorney
David V. Cahill, Mrs. Alice Roosevelt Longworth, Dean E. J.
Kyle A. & M. College, Mr. B. H. Winchell, Donald E. Baruch
Colonel Robert Guggenheim, Allan Hoover, Joseph Simord of
Canada, Professor Adolph Meyer of John Hopkins Rebecca P.
Guggenheim, Richard C. du Pont. '
SPORTS
James "Gentleman Jim". Corbett, John L. Sullivan, Jack Demp­sey,
George Carpentier, Primo Carnera, Max Baer, "Buddy" Baer,
George M. Lott Jr., Martin Pia a, Vincent Richards, Don Budge,
Ellsworth Vines, Bill Tilden, Henri Cochet, Ty Cobb, Chuck
Klein, Lefty Gomez, Bob Feller, Roy Weatherby, Christy Mathew­son,
Babe Ruth, Roger Peckinpaugh, Larry Gilbert, Oscar Vitt,
Bill Terry, Jimmy Foxx, Alva Bradley, Gerry Nugent, William
Harridge, Mel Ott, Johnny Gice, Danny Shute, Johnny Revolta,
Paul Runyan, Bennie Hogan, Henry Picard, Zell Eaton, Lloyd
Mangrum, Dick Metz, Ed Dudley, Freddie Haas Jr., Fred Corco­ran,
Frank Walsh, Gus Novotny, John Dawson, Gene Sarazan,
Rube Albaugh, Horton Smith, Lawson Little, Jimmy Thompson,
Harry Cooper, Bobby Jones, Sam D. Perry, Knute Rockne, Andy
Kerr, Amos Alonzo Stagg, Fritz Crysler, Red Dawson, Bernie
Bierman, Earl "Red" Stick, Bryon "Whizzer" White, Art Rooney,
Kenesaw M. Landis, Glen "Slats" Hardin, Ted Cox, Pat O'Shaug­nessy,
Eddie Reed, Jim Crowley, Homer Norton, Walter Hagen,
Al Barbee, Chas. E. Hare.
OPERA AND MUSIC
Adelina Patti, Geraldine Farrar, Jenny Lind, Sarah Bernhardt,
Enrico Caruso, Emma Calve, Ricardo Martin, John McCormack,
Mary Lewis, John Charles Thomas, Mary McCormick, Marion
Talley, Hizi Koyke, Richard Crooks, Enid Szantho, Sidney Rayner,
Lawrence Tibbett, Giovanni Martinelli, Enzio Pinza, Nino Mar­tini,
Elizabeth Rethberg, Herbert Janssen, Bruna Castagna, Grace
Moore, Maria Gambarelli, Natalie Bodanva, Joseph Bentonelli,
Nelson Eddy, Lily Pons, Richard Bonnelli, Gladys Swarthout,
Anna Pavlowa, The Great Nijinsky, Leopold Stokowski, Eugene
Ormandy, Fritz Kreisler, Gregor Piatigorsky, Valdimir Golsch­mann,
J ascha Heifetz, Arthur Zack, Gennaro Papi, Pasquale
Amatr, Louis Hasselmans, Edward Johnson General Manager
Metropolitan Opera Association, Edward Ziegler Assistant Gen­eral
Manager, Earle R. Lewis Assistant General Manager, Chorus
Master Fausto Cleva, Leo Silvera, Ida Krehm, Joseph Knitzer,
Jeanette MacDonald, Helen Jepson, Ernest McChesney, George
Barrere.
STAGE
Alf red Lunt, Lynn Fontanne, Helen Hayes, Margaret Anglin,
Lou Tellegen, Lillian Russell, Della Fox, Joe Jefferson, Fritzi
Scheff, De Wolfe Hopper, Maude Adams, Julian Eltinge, Edwin
Booth, Lawrence Barrett, Constant Coquelin, Evan Burrows Fon­taine,
lzetta Jewel, Cornelia Otis Skinner, Otis Skinner, Catherine
Cornell, Tallulah Bankhead, Guy Bates Post, Katherine Standing,
Guy Robertson, Richard Mansfield, Ethel Barrymore, Basil Rath­bone,
Frank Crumit, Julia Sanderson, Florenz Ziegfeld, Majorie
Rambeau, Walter Hampden, Gus Van, Georgie Hale, Leo Feist,
Mack Gordon, Harry Revel, Nikita Balieff, Lou Irwin, Herman
the Great, Howard Thurston, Eric Linden, Bernice Claire, Alex­ander
Woollcott, Sinclair Lewis, Marcella Powers, Francis Lederer,
Margols Gilmore.
CINEMA
Mary Pickford, Marguerite Clark, Eugene O'Brian, Charles
Spencer Chaplin, Douglas Fairbanks, Lew Cody, Richard Barthle­mess,
William S. Hart, Betty Compton, Theda Bara, Rod Laroque,
Esther Ralston, Ricardo Cortez, Ann Hardin~ , Roscoe "Fatty"
Arbuckle, Irene Rich, Cathryn Carver, Adolf Menjou, Grant
Withers, George O'Brien, Warner Baxter, Anita Stewart, Tom
Gara!!,hty, Jack Mulhall, Tully Marshall, Jack La Rue, Jack War­ner,
Nick Stuart, Sue Carol, John Bunny, Marie Dressler, Jimmy
Dunn, Gail Patrick, Andy Devine, Charley Chase, Margaret Gra­hame
Hugh Sothern, Buddy Rogers, Errol Flynn, Jeanette Mac­Donald,
Gene Raymond, George Brent, Frank McHugh, Phillips
Holmes, Evelyn Keys, Alan Mowbray, Eugene Palette, Dolores
Costello Barrymore, George Bancroft, John Mack Brown, Roscoe
Karns, Margaret Livingston, Allen Jenkins, Steffi Duna, John Car­roll,
Roscoe Ates, Colleen Moore, Virginia Bruce, Tullio Carmi­nati,
Johnny Weismuller, Leo Carrillo, Jack Benny, Judy Garland,
Paulette Goddard Joel McCrea, Frances Dee, Mar~aret Tallichet,
Bill Gan~an, Buddy Ebsen, Randolph Scott, Richard Arlen, Patsy
Kelly, Geraldine Dvorak, Grady Sutton, Buster Keaton, Mary
Healy, Dorothy Lam our, Dorothy Dehn, Joe E. Brown: Anna
Neagle AI Jolson Eddie Cantor, George Jessel, Harry Rtchman,
Leah Ray, Helen Morgan, Ethrelda Leopold. David Ni".en, Joseph
Calleia, Jean Beilo, Bob Burns. Wallace Beery, Jackte Coogan,
Erik Rhodes, W m. Boyd, Hugh Sothern, Poily Moran.
ORCHESTRA LEADERS AND SINGERS
Fred Waring, Ted Lewis, Joe Venuti, Glen Miller, . Frankie
Masters, Phil Harris, George Olsen, Abe Lyman, Ran W tide, Art
Kassel, Shep Fields, Tom Gerun, AI Donahue, Jack Fulton , Ben
Bernie, Jimmy Grier, Lani Mcintyre, Red Nichols, Clyde Lucas,
Rudy Vallee, Roger Wolfe Kahn, John E. Hamp, Ted Weems, Guy
Lombardo, Charles Barnet, Paul Whiteman, Smith Ballew, Benny
Meroff, Irving Aaronson, Henry Busse, Vincent Lopez, Lou Forbes,
Jesse Stafford, Buddy Rogers, Ethel Shutta, Harriet de Goff, Lynn
Chalmers, Morton Downey, Donna Dae, Ruth Etting, Miriam Gra­hame,
Julie Gibson, Momikai Hair, Lilia Kipicona, Camille de
Montis, The Boswell Sisters, Nick Lucas, Vivian Janis, Joan Ed­wards,
Aloha Kaimi, Mary Lee Kelly, Leo Feist, Fred Crosby,
Joseph Sudy, Buddy Clark, Wayne King, Arthur Ravel.
DANCE TEAMS
Chaney and Fox, Jack and Edna Torrence, Crawford and Cas­key,
The Randalls, Peppino and Rhoda, Richard Stuart and Flora
Lee, Mary Jane Moore and Billy Revel, Miles and Kover, Peppino
and Mascotte.
AUTHORS, COLUMNISTS, ARTISTS
0. 0. Mcintyre, Will Rogers, Irvin S. Cobb, Louis Sobol, Ward
Morehouse, Heywood Broun, George Matthew Adams, Lucius
Beebe, Bruno Lessing, Francis Wallace, G. Selmer Fougner,
Roundy Coughlin, Charles E. Crawford, Dorothy Dix, Bob Davis,
Julian Street, Phil Dunning, H. L. Mencken, Will Irwin, Elsie
Robinson, Abe Martin, Mrs. Laetitia Irwin, Zona Gale, Sheila Kay
Smith, Channing Pollack, Bruce Gould, Beatrice Blackmer Gould,
Beverly Smith, Wallace Irwin, Monty Woolley, Garet Garret,
Natalie Vivian Scott, Grace Thompson Seton, "Andrea," Upton
Close, Collinson Owen, John A. Kennedy, T. M. Storke, Eleanor
Niercien, Donald Lawder, W. Ward Smith, Cora, Rose and Bob
Brown, Mrs. William Brown Meloney, Elda Garbe, Ellis Hollums,
Madame Marcel Tinayre, Andre D em a i s o n, General Perrier,
Madame Saint Rene Taillandier, Roark Bradford, Kathleen Mc­Laughlin,
Frederick L. Collins, Doris Fleeson, Robert Ormond
Case, G. J. Korchendorfer, Elizabeth Woody, Frank Finklehoffe,
John Monks Jr., James Norman Hall, Charles MacArthur, Louis
Zara, Walter Davenport, Lillian Hellman, Mildred Seydell, Hector
Fuller, Allan Villiers, Alan Gould, Carton Beals, Eleanor Patter­son,
J. Gortatowsky, Richard Harding Davis, William B. Powell,
Ralph Ketcham, Prunella Wood, Edward Astley, Alice Porter,
Lloyd C. Douglas, Courtney Riley Cooper, Leonard Q. Ross,
George Sokol sky, Dorothy Dawe, Basil W oon, G. Edward David­son,
John Henry Titus, Edith Johnson, DeLoss Walker, Elliott
White Springs, Sherwood Anderson, Thomas Wolfe, Pat O'Donnell,
Hugh Baillie, Kent Cooper, Adolph Ochs, Joseph Pulitzer, Dr.
Paul de Kruif, Paul Reynaud , Rene Belbenoit, John Erskine, Sheila
Hibben, Katherine Darst, J. B. Priestley, Abel Green, Uncle Vic,
Duncan Hines, Mike "The Snowdi~ger," J. K. of the Milwaukee
Journal, Vera Brittain, J. Donnell Tilghman , Sillman Evans, Clem
Hearsey, Archibald MacLeish, Stark Young, Will Durant, Steven
Hannagan, Lloyd Gregory, Bill Cunningham, Frank Boege, Paul
Hollister, Henry Beckett, Marc T. Greene, J. George Frederick,
Ellwood Douglass, Dorothy Ducas, Adele Brown, Thomas Sugrue,
Gwen Dew, Gwen Bristow, Bruce Manning, Frances Bryson, Mrs.
Louis Oppenheimer, Octavus Roy Cohen, Hyman Kaplan, Franklin
Lewis, Edw. F. Hebert, Herman B. Deutsch, William Wiegand,
Meigs 0. Frost, K. T. Knoblock, Franz BJorn , Ken Gormin, Stan­ley
Clisby Arthur, 0. M. Samuels, Lyle Saxon, Hendrick Van
Loon, Rockwell Kent, lfor Thomas, Dario Rappaport, Xavier
Gonzales, Daniell Bishop, Carl Anderson, M. R. Cooper, 0. W.
Chessman, Ivan Dmitri, Cecil Beaton, Sydney Smith, Clifford Mc­Bride,
Enrique Alfarez, McLelland Barclay, J. W. Ireland, Fitz­patrick,
Ham Fisher, Moro Gonzalez, Ann Silverman, Sally Silver­man,
Harry Ludwig Rossol, Rube Goldberg, John Held Jr., Otto
Hagel, Cornelia Otis Skinner, R. H. Waldo, Virginia Gale, Way­man
Adams, Ed Reed, Carl Anderson, J. B. McEvoy, Drew Pear­son,
Robert S. Allen , Ernest Young, Gunther Lessing, James J.
Reynolds, Quentin Reynolds, Frederick Babcock, Frederica Fox,
Frances Parkinson Keyes, AI Pollard, S. L. A. Marshall.
CINEMA DIRECTORS AND EXECUTIVES
Cecil B. DeMille, W. S. Van Dyke, Tod Browning, John Ford,
Robert Florey, Boris Petroff, Chester Miller, Edward Cline, Wil­liam
"Bill" Pine, Arthur Lubin, Ralph Nelson, James A. Mc­Donough,
Jack McGowan, Lloyd Bacon, Herbert Wilcox, David
Niven, Edwin Justin Mayer, Albert A. Kaufman, Edward Small,
George Cukor, Morris Ryskind, Ivan Kahn, Mort H. Singer, Henry
King, Howard Hawks, Victor Fleming, Jack Warner, James A.
Fitzpatrick, Idwal Jones, Roland Reed, Hobe Erwin, John Dar­row,
Harry Rap£, Colonel E. A. Schiller, Jack Chertok, Dick May­berry,
John Ridgeley, Albert Morkin, Donald Briggs, MacHoffman
Jr., Alan Davis, John Gallaudet, John Payne, Regis Toomey, Ben
Piazza, Irving Mills, Jimmy Starr, Julie Carter Starr, Lionel
Keene, Henry · Lichtig, Robert Z Leonard, Adolph Zukor, N. M.
Schenck, Gunther Lessing, Joseph L. Mankiewicz.
VISITORS FROM FAR AWAY LANDS
Jamshed Dwishaw Petit from Bombay, India; Abdel Wahab
Pasha from Es!ypt; Mr. Josolaphas Introgra from Constantinople,
Turkey; Mr. E. A. Hirsch and Mr. Garland J. Hirsch from Ma­nila,
Philippine Islands; Mr. and Mrs. Harry Fraser from Johan­nesbur~.
South Africa; A. W. Longfield from Melbourne. Aus­tralia;
Mr. R. J. McNicol from Shanghai, China; Mr. Born Kavasp
from Bombay, India; Mr. Thorold Gunnerson from Melbourne,
Australia; Commandant J. A. Keuchenius, Curacao, Dutch West
Indies; Aina Bjorklund from Stockholm. Sweden; Rafiallah Yous­sef
Mollohedek from Teheran Iran, Persia; Vecihi Anderiman
from Ankara, Turkey; C. R. Mossy from Port of Spain, Trinidad;
Nircia Salis from Bucharest, Roumania; J . Vicoloyevik from Bel­~
rade, Serbia; Lyman and Sybil Ferris frQm KetQhikan, Alaska i
Joseph Simard from Montreal, Canada.
In deep appreciation for the most enjoyable luncheon we have
ever had.-RoGER WoLFE KAHN.
------{01----''---·
As President Elliot of Harvard has said, "He who knows not
the value of good food is to that extent uncivilized." President
Elliot must also have assisted and been edified by Antoine's.­FELIX
FRANKFURTER, Supreme Cout·t Justice.
-----0---'----
Antoine's- The gathering p 1 ace of good fellows.- ALAN J.
GouLD, Sports Writer. ----()~---
Antoine's, the reason for coming to New Orleans.-BRUCE
GouLD AND BEATRICE BLACKMER GouLD.
-------<0 ____.__-
The best meals we have had in America, we have had at An­toine's.-
BARON AND BARONESS RoDOLPHE MEYER DE ScHAUENSEE,
Switzerland. - ----0___.__-
1 had my first dinner with you in 1893. The most marvelous
food on this earth I have ever tasted.-GuY BATES PosT.
-----0---'----
Antoine's damn good. More better than Chinee Lestulant.-
LEO CARRILLO. - - - ----0___.___
My deepest thanks for teaching me the greater ecstasy an artist
gives to others, when pride in work seasons our creations.-ANN
HARDING. -----()->-----
The food is so good I can't b e 1 i eve it.-LAETITIA IRWIN,
A uthot·ess.
"Is everybody happy" at Antoine's? Well, I am.-TED LEWIS.
--------0---
A dinner at Antoine's inspires in me almost a religious ecstasy.
-HEYWOOD BROUN. - --0---->---
A thousand thanks for a delightful evening.-CATHARINE
CoRNELL. -----0~---
To Jules Alciatore in appreciation of the most wonderful food
in the world.-THE BoswELL SISTERS.
-----0---'----
The first address I was given before coming to the United
States was Antoine's in New Orleans. My vtstt here has more
than confirmed its reputation.- FREDERICK HENNESSY, Cognac,
France. ~---0~---
I appreciated your most excellent cuisine.- AuGUSTO Rosso,
Royal Italian Ambassador.
~--0__.__-
Romance and adventure hover over the range when Antoine
cooks a fish. The Pompano becomes a poem, a jewel, a song.­ELSIE
RoBINSON, Authoress.
-----0---'----
After eating in many famous places, all around the world, I
swear, Antoine's hoI d s its own with the very best.-CARLTON
BEALS, A uthot·. - ----0--->-----
With much appreciation of the delectable dinner at Antoine's.
-NELLIE TAYLOE Ross, Director of the U. S. Mint.
-~-
One swell dinner, I'll go for another.-W. S. VAN DYKE,
M.G.M. Director. ~
May I express my deep appreciation for a very rare experience,
which will be long remembered. Never has it been my experience
to enjoy such fine fare.-ELLIOTT RoosEVELT.
Everything is delightful in the original restaurant of Antoine's.
IT has been a great pleasure to lunch here.-ABDEL WAHAB PASHA,
Egyptian Uttdersect·etary of State.
---0 --'----
In memory of marvelous French food and N. 0. hospitality.-
CLYDE LUCAS. ---0~---
Jn pleasant memory of a most pleasurable visit at Antoine's.-
ADQLPH MENJOU. - - --0!--'----
Sorry to hear about Mr. Jules Alciatore passing on in New Or­leans.
He was a great man.-WALTER WINCHELL.
-----0~
A monsieur Jules avec !'admiration de quelqu'un qui sais ap­precier.-
OTTo H. KAHN, Patron of the Arts.
-----0---'----
After an absence of several years, it is again a pleasure to be
back at Antoine's.-GEORGE BANCROFT.
-----0---'----
Chez Antoine, on mange et on parle Francais admirablement.
-MICHEL DE TROYAT, Frettch Acrobatic Flier. ---o---
No finer food anywhere.-AL JoLSON.
-----0---'----
At last I have found in America a truly great restaurant.­PRINCE
Loms FERDINAND HoHENZOLLERN.
~-~0---"----
To Antoine's, a potent and unique American tradition, which
must never change.-MONTY WooLLY.
-------'0---"----
To Roy Alciatore with much appreciation for the best meal I
have ever had.-CORNELii;\ Ons SKINNER.
---------0--
Simply marvelous.-RuDY VALLEE.
--~-0---
Like every other visitor who has been in your restaurant, I re­member
it with pleasure.-H. L. MENCKEN.
----0---"-- --
A grand host and a perfect luncheon.-WILLIAM Gmns McADoo.
An excellent repast.-JULES BACHE.
- ---8 - - - -
To Jules Alciatore- You made me forget my diet.- BETTY
COMPTON. -~-
A most delicious luncheon, and an honor to have been a guest
here.-REAR ADMIRAL HAYNE ELLIS, U.S.N.
--0---
Antoine is the oldest and the best place for a fine French din­ner.-
DR. CARLOS ESTEVES, Surgeon Gettet·al of Guatemala.
--0---
I have enjoyed my luncheon at Antoine's. The food was super­lative.-
CHARLES R. GAY, P1·esidetzt, N.Y. Sto ck Exchange .
------10---
To Antoine's, the finest food in the who l e world. - GRANT
WITHERS. --0----'---
Since my first visit to Antoine' s, when I was 14 years old , it
has been the only restaurant in the world for me.-ETHEL BARRY·
MORE. ~---< · -----
To return to Antoine's for a long stay is the sincere wish of-
BASIL RATHBONE. - ---8----
A Jules Alciatore, en souvenir d'un diner memorable.-LILY
PONS. ---8~---
Ce dejeuner fut excellent. Tous nos compliments.-DIEUDONNE
CosTE AND LE BRIX, French Tmnsatlmttic Fliers.
------~· )~
Antoine cooks like other cooks THINK they are cooking.­FIORELLA
LAGUARDIA, Mayor of New York.
--------o----
1 feel like the cat that had swallowed the canary.- GEORGE H.
DERN, Secretm·y of W m·.
~
For good food I travelled manv a mile but here my stomach
stretched its broadest smile.-IVAN. DMITRr.'
~
I'll be back for those oysters Rockefeller.-PHIL HARRI
~
To the owner of the best eating place I know of.-GuY LOM·
BARDO. ~----0--~
'!o Roy Alciatore in appreciation of a most wonderful d inner.
wtsh we could have you in Hollywood.-WARNER BAXTER.
By God, my friends, what a ~ lace for gentle people to dine.-
GEORGE JE SEL. - ---8----
!o Antoin~' s whose only remaining task is to develop one's ap·
pettte to a pomt whe~e one can properly appreciate and fully enjoy
the
1
. results of the h1~h plane to which they have developed the
cu mary art.-JOHN J. RASKOB.
1_'~ Roy AJc~atore, who has ke·p~in out of dinner, and the
t~ad1t10n of eatmg as somethin~ more than a purely animal func­tion
.. T~e~e are only a few l!ood restaurants left in the world and
Antome s IS one of these.-CHANNI G PoLLOCK A th - ~ , UOI.
Au C~ampion du ~onde des Restaurateurs, toute categories,
avec Ia smcere reconnaissance de mon estomac.-PRIMO CARNERA. --------o---
For y~ars I raved about Kosher Restaurants, but from now on,
I am takmg the stump for Antoine's. Did I eat?! !-EDDIE CA TOR.
" Wit~, sincere best wishes for an ex ceIl en t meaL- J AMES
JIMMY DooLITTLE, Speed Flier.
--~
To Jules Alciatore-Chefs have given many a dish, but only
God could cook that fish.-CECIL B. DEMILLE.
--------o---
When a girl enjoys Oysters Rockefeller for breakfast, you just
know they're good.-LEAH RAY, Movies.
--------o---
Honneur au Restaurant Antot'ne et a son 11
P
exce ente cui sine.-
AUL CLAUDEL, French Ambassador.
--------o----
0 You, my dear Antoine hit high "C" · ·
h h . h "C ' m cutsine, as I aspire to
tt tg " in opera.-MARY McCORMIC.
----0-
J In memory of the most delicious dinner I have ever had.­OHN
MACK BROWN. ---8~-
1 have had dinner at Antoine's and did I
a MOUTHFUL."-JoE E. BROWN. enjoy it. "You said
-----'0~-
And to think that I have been boosti g S F .
rants. I was never K 0 'd b f .1 n
1
?n ranc1sco restau­BAER.
· ~ tned Antoine's.-MAX
After a deli~htful meal in your most hospitable
my only regret •.s that one cannot eat continuo I surroundings,
I shall keep trymg.-JAMES G. HAIZLIP , A vt.a t ours. y. Nevertheless
I get very few vacations but ~---- .
I dash for New Orleans an'd a dinn:;ery xne ~n ~he last five years
many more.-HOWARD 0. HUNTER u/pt A ntAome ~·.and I hope for
' rr · • • dmtmstrator.
---o~
I have dined in many famous I -
reputation and some not Ant . P, acehs, some deserving of their
. h . ome s as a good rep t t' d
my expenence ere proves that A t . ' . b u awn, an
tion. Many thanks to Roy and h ~ om~s tk etter than its reputa­-----
J IS sta ,- ELEN MORGAN.
After 28 years of 1 fi
l'f 'b memory, nd Antoine's food more perfect
posst !e.-EuGENE W. PALLETT£.
~ have enjoyed myself at the famous Antoine's, and hope to
agam. Whenever someone mentions New Orleans they inv ariably
mention a meal at Antoine's.-0. 0. MciNTYRE.
To Roy Alciatore in appreciation of Soufflees Potatoes.-BOBBY
J ONES. ---0----
A dinner at Antoine's is worth a trip to New Orleans.-JACK
BENNY. ---0~
To Friend Jules, may your future joy and happiness be com­plete.-
CAPTAIN EDDIE V. RrCKENBACKER.
-----0___.___
To Antoine's, remembering the keenest of gastronomic pleas­ure.-
LAWRENCE TIBBETT.
--------'()----
To Jules-Please accept my very best wishes for all of your
kindnesses to me.-THEDA BARA.
--~a----
Whoever knows of New Orleans knows of Antoine's and who
doe sn't know of New Orleans.-WILL IRWIN, Author. '
~---0___.___
Antoine, the cuisine of France is with you.-Lours J. GuLLIVER,
Commandet·, U.S. Frigate Constitution.
To Roy, with sincere delight at your hospitality, and the oppor­tunity
of visiting Antoine's a gain.- ALFRED M. LANDON.
----------'0~---
To Roy Alciatore, who is not yet on relief. Yours for ruggeder
and ruggeder individualism.-HARRY HOPKINS, W.P.A. Chief.
------0~--
To Antoine's in remembrance of the supper for which we all
sang our praises.-GRACE MooRE. ----a-.---
May I say as everyone has sa id, the finest food in the world.-
HARRY RICHMAN.
To R oy Alciatore, may I be able to visit Antoine's often.­DANIEL
A . BISHOP, S t. Louis S tar T im es.
---~o~
Antoine's was a great relief after eating my own cooking for
four weeks on the "Blue Wren."-MRs. J oSEPH G. MAYO.
With kindest wishes and delightful memories of a grand eve­ning
and a wonderful dinner.- JOHN E. HAMP, Orchestra L eader .
- Ol-~--
As the imperial ambassador from the immeasurable pit, pro-nounce
your Cafe Brulot Diabolique, the quintescence of hell's
be st, brewed in the pit where all incomparable sinners take. their
vows and declare that death has no sting and the grave no v tctory.
-BOB DAVIS, N . Y. Sun.
--- - -Z-----
For thousands of miles and for weeks in advance, I had been
told of Antoine' s. Tonight I have eaten here. From now on in
matters of food I will merely exist. I have eaten at Antoine's.
Whichever way you go from here it gets worse.-ROBERT ORMOND
CASE. ~--o---
I am happy to know that you are keeping up the fine traditions
of Antoine's.-DOROTHY D1x.
-----0--->-----
After 35,000 miles of gastronomic wanderings, from the chow­der
pots of Maine, to the orange groves of California, from the
Chili's of Texas to the cherry pies of Minnesota, how happy I am
to sit down to Gumbo Creole, Squab Paradis, and Chateau Latour
1908, at Antoine' s, the place with the great European past and the
Great American future.- BEVERLY SMITH, A uthor.
-----0--->-----
With warm regards and many thanks for a superb dinner­From
a South Sea Islander.-JAMES NoRMAN H ALL, Papete, Tahiti.
-----0--->-----
When they have restaurants in Paradise, the famous one will
be Antoine' s.- IVAN KAHN, 20th Ce11tttry F ox .
Antoine' s is our one American Restaurant which ranks among
the great ones of Europe. More famous people have dined there
than at any other place in America. It is not only a center of
Creole cooking, but has also originated several di shes such as
Oysters Rockefeller, Pompano en Papi llotte, and Cafe Brulot Dia­bolique,
that no one has ever succeeded in copying. If you are
looking for the best restaurant in America, this is it.-J. DoNNELL
TILGHMAN, Stage Magazitze.
----0--'--
Musically speaking, your food is an inspiration, your service
something to sing about.-MACK GoRDON AND HARRY REVEL.
---a--.-
President Roosevelt and his son were whisked awav to An­toine's
to eat proprietor Roy Alciatore's specialties, oyste~s Rocke­feller
and pompano papillotte.-TIME MAGAZINE, May '37.
- -Q---l---
My best wishes to Antoine's for a marvelous dinner.-VIRGINIA
BRUCE. - ----a---.---
To Roy Alciatore the nation 's most genial host. With all good
wishes.-FRANC.S JosEPH Ru MMEL, Archbishop of N ew Orleans.
---a--.-
After eating your magnificent food you are my " Brother Rat,"
ad infinitum .-F. F. FINKLEHOFF AND JoHN MoNKS, JR., Play
" Brother Rat." - -Q---l---
My sombrero sweeps the dust.-CHARLES MAcARTHUR, P1·o-ducer.
~--o~-~
To Antoine' s, the exceptional case, where realization exceeds
anticipation.-RANDOLPH SCOTT.
----0-- -
In memory of the most wonderful breakfast I ever had.-Ju DY
G ARLA ND. ~--o-
In appreciation of your most won d e r f u 1 food.- MARGOT
GRAHAME. -~----~
Let there be no restrictions on Antoine's Pompano.-HENRY A.
WALLACE, Sect·etary of Agriculture.
---c:J--'-
With my very best African wishes.-MRS. MARTIN OsA J oHN·
SON, African Explo,-er.
---0-----
Chacun a son gout, et le mien est le restaurant Antoine. Your
ardent admirer.-ALAN PAXTER.
--~-
When you eat the famous dishes at Antoine's you are making
the best of two worlds, Europe and America.-J. B. PRIESTLEY,
Harpers Magazine. - -Q---l---
No voice, no lute, no pipe there and no orchestra. But what
is so little emphasized in modern restaurants. Food in its most
glorified form and quiet in which to enjoy it.-NATALIE V. ScOTT.
The world's greatest eating place, Antoine's.-RouNDY CouGH·
LIN, Wiscottsitz State Joumal.
----------
I am happy to be back again after an absence of 36 years.-
ALICE RoosEVELT LoNGWORTH.
----0 ____..___
I have dined at Antoine's. It was as fine as I was led to antici­pate.
Hollywood would say, terriffic, maggnifficent, stuppenddo?s.
I say it was food prepared by Alciatore. That is amply descnp­tive.-
GUNTHER LESSING, V.-P., Walt Disney Pt·oductions.
---8---->---
There is no lovelier city than New Orleans, no finer people, and
the heart of it all is Antoine's. I hope they have a Sugar Bowl
in heaven. Death will have no sting if there is.-BILL CuNNING·
HAM, The Boston Post.
The Escargot d'Or was my favorite in Paris. My stomach
thanks you sincerely. This is the BEST.-JACKIE CooGAN.
-----0----->--
For years I'd looked forward to dining at the famous Antoine's.
Anticipation was well rewarded.-FREDERICA Fox, Vogue Magazine.
Good luck to Antoine's restaurant and its century of famous
cuisine.-JOSEPH SIMARD, Canada.
----o--.--
I am glad I was in time, to lunch with Colonel Guggenheim,
and best of all the place we met, was Antoine's to eat Crepes
Suzette.-FRANCES PARKINSON KEYES, Write1".
I have visited many countries in Europe and I am convinced
that the best restaurant in the world is Antoine's.-DR. VICTOR
MANERO, Tabasco, Mexico. -----o--.---
My compliments to the best "petit diner" I have ever eaten.­ELEANOR
MIERCIEN, Saturday Evetting Post.
This place beats Brown County all holler !-ABE MARTIN.
Anyone who eats anywhere else is crazy, that's all I can say.
-QUENTIN REYNOLDS.
I spent a very pleasant evening at Antoine's.-MRS. WILLIAM
BROWN MELONEY, Editor, "This Week."
With sincere and deep appreciation of and for the artistry and
mellowness, so evident in your charming restaurant.-JEAN BELLO.
My best wishes and thanks for such a fine meai.-W ALLACE
BEERY.
Your food tastes the way it looks in pictures. Thank you for
an exceptional dinner.-JOSEPH L. MANKIEWICZ, Movie Directot·.
This was one meal I will never forget.- L EON ScHLESINGER,
Movie Cartootzs. ----o--.--
After partaking of his food and drinks, I hereby nominate Roy
Alciatore for President of the United States.-FREDERICK BABCOCK,
Chicago Tribune.
Thank you so much for a wonderful dinner in grand atmos­phere.-
WILLIAM "BILL" BoYD.
----....1-.:_)--...._ _ _
Thanks for a fine dinner.-LYMAN AND SYBIL FERRIS, Ketchikan,
Alaska.
After voyaging 1,800,000 miles, I am charmed with Antoine's.
-J. H. CuRLE of Scotland.
After many years I return to find the food better than ever.­ToD
BROWNING, Movie Dit·ector.
To Jules Alciatore at Antoine's cooking is an art. As a poet
blends words to produce a sonnet, he blends ingredients to pro­duce
a sauce.-MEIGS FROST.
Mrs. Cline and I have come miles out of our way to taste these
marvelous shrimp Mariniere that Antoine's restaurant prepares.­EDWARD
CLINE, Director, 1st Natio11al Picttu·es.
Were I a musician, I should wish to compose an Opera in your
honor, were I a poet, I should seek to sing of your glories in
verse, but being neither, I can only tell you, in my own modest
way, how very much I appreciated the food at Antoine's.-JOHN
A. KENNEDY, Hearst Newspapers.
There has been no decline in Antoine's standards. All over
the world Antoine's is known, and from all over the world, gour­mets
and great men come to New Orleans to dine at Antoine's.­K.
T. KNOBLOCK, Author.
With my most sincere good wishes to Antoine's-JIMMY Doo-
LITTLE, Speed Flier. 0_.__
I am old enough to remember some of the historic restaurants
of the world. The Cafe Anglais, Voisin and Paillard (which are
no more( in Paris, and the Tour d' Argent in the days of the fa­mous
Frederic. I remember the Carlton in London when Escof­fier
was chef, and Lhardi's in Madrid. In New York I knew Del­monico's,
Sherry' s, Rector's and J. B. Martin's in their prime.
Great places all of them. Antoine's resembles none of these in
style and setting, for like every great Restaurant, it has a style
of its own. Its age, its picturesqueness, its high culinary tradi­tions,
and its record of a century under the management of succes­sive
generations of the same family, make it entirely unique. It
is more than a first rate restaurant in New Orleans. It is an
American Institution, an establishment of which the whole country
may be proud.-JuLIAN STREET, Author and Gourmet.
Thanks for the pamphlet from Antoine's. During my trip to
the United States, I visited this fine restaurant. Why don't you
try to b r in g him to Japan.- H. S. K. YAMAGUCHI, Y okahama,
Japan. -~
Every country has its restaurant Royal, its restaurant par ex­cellence.
I have eaten excellent meals at Biffi's in the Gallery at
Milan at Helder's and the Savoy in Brussels, at Tournie's in
Madri'd, at the Paris in Havana, and at Antoine's in New Orleans.
-FREDERICK CoLLINS, Harper's Bazaar.
--------o----.-
I discovered here in New Orleans the best dinner I have had
in America, with first class French cooking. It was by Jules
Alciatore at Antoine's.-KATHLEEN McLouGHLIN, Chicago Daily
Tribune. -------0----'-
New Orleans always suggests Antoine's for me. I have b~en
visiting it at intervals for over 35 years .. For tho.se who enJ?Y
wonderful food it stands out like a troptcal sunnse among Jts
confreres.- DE~TER W. FELLOWS, Ringling B1·os. & Barnum &
Bailey. 0 ___,____
What Jules can do to oysters and fish and various other thin~s
that make up a m e a 1, is what the coo k s must do to them m
Heaven.-IRVIN CoBB, Author·.
-------0----'-
Mention Antoine's on the Boulevards of Paris, the Strand of
London the Great White Way of New York, or in any American
city wh~re the Bon Vivant is to be found, and lips will smack in
pleasant remembrances.- CLEM HEARSEY, Old N . Y. M OrtJing
Telegraph. 0 --'---
Many members of the Gourmet Society have dined at An­toine's,
and they know how very well you are carrying forward
the tradition of your forbears. We are with you and we greet you
as a leading American Gourmet, conducting a priceless Gourmet
Shrine.-J. GEORGE FREDERICK, President, The Gottrmet Society.
--------o----.-
Antoine's is one of the m o s t distinctive and distinguished
restaurants in America. By all means visit and eat in this famous
restaurant, on whose walls are the autographs of notables from
every civilized country on earth.-DUNCAN HINES, Adventut·es itt
Good Eating. ~---0---->---
Congressman Browne in the Gun Club cook book says, "If the
reader can do soufflee potatoes right off the bat, throw away the
cook book and write your own." I am inclined to agree with him.
-ELLWOOD DouGLASS, St. Louis Post Dispatch.
--------o----.-
Antoine's without New Orleans w o u 1 d be--Antoine's. But
New Orleans without Antoine's would be-hungry. So vive Mon­sieur
Alciatore I May his patrons increase.-AL POLLARD, A rkattsas
Democt·at. --------o----.-
In New Orleans, when you cross over Canal Street, you find
yourself in a Foreign world. In the heart of this un-American
world is Antoine's. It was there that I had Bouillabaisse and Cafe
Brulot. When both of them come into my life again, I shall be
glad.-HENRY LITCHFIELD WEST, The Wine and Food Quarterly.
--~
At Antoine's are dozens of dishes which have lured people
from all countries to come reverently to eat and eat again.-HousE
BEAUTIFUL MAGAZINE. -~---
In 1940 Antoine's will celebrate its Centenary and it is hoped
that a goodly number of the Wine and Food Society's members
from all parts of the world will meet at New Orleans and at An­toine's
for this auspicious occasion.-ANDRE L. SIMON, President,
Wine & Food Society.
--------o----.-
Your correspondent reached New Orleans in time to bear wit­ness
to a history making and earth shaking event, and that was
the dispatching by the proprietor himself of the MILLIONTH
order of the famous Oysters a La Rockefeller.-A STAFF CORRE­SPONDENT,
The Detroit News.
--------o----.-
1£ you are planning a trip to New Orleans, your visit will not
be complete unless you visit Antoine's and sample some of its
world famous creations.-BETTY ANN, The Milwaukee Journal. - ----c,_.....__
To Roy Alciatore, who carries on the fine traditions of An­toine'
s, with charm and distinction.-ANNA STEESE RICHARDSON,
Colliers Magazine. ~-----Q->---
I hear nothing but compliments from my many friends who
have eaten at Antoine's.-G. SELMER FouGNER, The New York
Sun. ------D----
I shall long remember my pleasant visit to Antoine's.-ELIZA·
BETH WooDY, McCall's Magazine.
~
The menu at Antoine's reads like a roster of great men. Poulet
Rochambeau, salade Mirabeau, Filet de Boeuf Robespierre, oeufs
Coolidge, Etc.-MARY R EID, Holland's .Magazine.
- ---0--'---
Success to the Restaurant Antoine, and my compliments on your
excellent wine list.-ALEXIS LICHINE, Wine Expert.
~
We hope soon to visit the Restaurant Antoine, about which we
have so often heard. - FRANK ScHOONMAKER AND ToM MARVEL,
Wine Experts. ~
What Frau Sacher's was to Vienna and the Cafe Martin was to
New York, Antoine's is still to New Orleans.- LuciUS BEEBE,
Author.
----o----
I had dinner in your restaurant the other evening, and received
one of your booklets. I found therein quotations from a lot of
celebrities, praising your meals and service. I found nothing had
been said by non-celebrities. And so in behalf of that vast un­spoken
multitude, I want to say that the food that you serve in
your joint-is damn good stuff !-1. W. KARNAREK, Memphis, Tenn.
The Original of these 'l'estimonials are framed and exhibited on the wa lls of the dining rooms at Antoine's, and may be ·"'-:len by
the guests at Antoine's s.t any time.-ANTOINE'S RESTAURANT, Roy L Alciatore, Proprietor.
/lhr;d !#at!tl#dl!4 ¥ IA~t !#abitJttd
BY ROY L. ALCIATORE
Having been asked to write a dissertation on the gustatory likes and dislikes of the great and near
great who have been guests at Antoine's Restaurant, I shall begin by saying that of all the famous New
Orleans dishes, Huitres en coquille a La Rockefeller is beyond question the "plat" which has met with
universal acclaim from visiting celebrities. More has been said and written about this one dish than about
all the others combined. It was Buddy Ebsen, the cinema star who said: "A body hasn't lived until they've
blistered their tongue on an Oyster Rockefeller at Antoine's." Leah Ray remarked: "When a girl eats
Oysters Rockefeller for breakfast you know they must be good." Phil Harris who had never before been
able to make up his mind to eat an oyster, tasted them a La Rockefeller and called for a second dish of
these succulent bivalves.
Pompano en Papillotte rates second place in the esteem of visit­ing
moguls. Jules Alciatore was the first to introduce into New
Orleans cooking in paper bags. A famous balloonist who had done
fancy stunts on errant air waves at the French army maneuvers
was to be entertained at Antoine's and Jules was told to prepare
a dish which would resemble the gas envelope of a balloon. Pom­pano
in the paper bag has been famous from that day onward.
When thi dish was served to President Franklin D. Roosevelt,
champagne was substituted for the white wine ordinarily used in
the sauce and the President was loud in his praise of this famous
New Orlean delicacy. Pompano en papillotte has brought forth
enthu iastic comments from Irvin S. Cobb, our genial Movie Di­rector
Cecil B. DeMille, Alfred M. Landon, Herbert Hoover and
countle other .
N ext in popularity are the famous "Pommes Soufflees" or blown
up potatoe . The story of the accidental discovery of the method
of cooking the e potatoes ha been told many times, nevertheless,
if we were to place end to end the question asked by ninety-nine
percent of the visitors "What makes these potatoes puff up?" this
question mark would girdle the globe many times. The late cari­caturi
t Sidney mith regaled himself by stuffing the e potatoes
with Pompano en Papillotte auce and often suggested that we
create a stu ffed potato of thi type. Among the devotee of Porn­me
oufflee I hould ay that Bobby Jones, Harry L. Hopkins,
Sir T homa Lipton and Cornelia Otis Skinner are the most en­thu
ia ti c.
T he late Florenz Ziegfeld's favorite dish were frog's legs saute
demi-Bordelai e and although he had never tasted these before
visiting New Orleans, he afterward had hundreds of frogs shipped
annually to his estate at Lake Edward in Canada. When Primo
Carnera the ex-fighter visited Antoine's, it was found necessary to
place bricks under the table legs to accommodate his great bulk.
H e had a light lunch consisting of a huge platter of Spaghetti Milan­aise
two whole roasted chickens and the whole washed down with
a b~ttle of Chianti. Prince Louis Ferdinand Hohenzollern, grand­son
of Kaiser Wilhelm introduced us to his favorite beverage, a
mixture of Champagne with a small quantity of Red Bordeaux
wine added.
Baron and Baroness Sumitomo of Japan, were thrilled over the
delicious buster crabs served broiled with Maitre d'Hotel butter.
T he multi-millionaire Joseph Ziegler Leiter was a great amateur
of Fresh Caviar and he carried his own supply with him wherever
he traveled lest he be unable to obtain it when the urge mani­fested
itself. It would be fitting to remark here that inasmuch as
this Fresh Caviar imported in refrigerated containers from Russia
costs wholesale $10 a pound or more, depending on the . brand and
grade, it is indeed a luxury "Fit for a King." The Malossol Caviar
mildly salted and shipped in cans is not as expensive, and is the
kind that is usually employed when Caviar is called for.
----10----
When Ex-President William Howard Taft visited New Orleans
in 1909, he was taken to Antoine's and was given a taste of the
delicious Louisiana river shrimp. He called for more shrimp and
more shrimp, practically making a meal of these and pronounced
them most delectable. Upon tasting the Cafe Brulot Diabolique,
Bob Davis, roving correspondent of the N. Y. Sun exclaimed: "1,
the imperial ambassador from the immeasurable pit, pronounce
your Cafe Brulot Diabolique the quintessence of Hell's best,
brewed in the pit where all incomparable sinners take their vows
and declare that death hath no sting and the grave no victory."
The late John Ringling of circus fame, on tasting the Cafe Brulot
commented: "What could be more sublime than to taste the de­lights
of heaven while beholding the terrors of Hell?"
Although fried catfish is not on the Antoine menu, we were
forced to produce some from the market to satisfy the craving of
Roscoe Turner, the speed flyer. The late Sarah Bernhardt was
very fond of Escargots or French Snails and Enrico Caruso re­peatedly
called for a Matelotte d' Anguille or eel stew. The Grand
Duke Alexis, brother of the Czar of Russia, regaled himself with
Tortue Molle a La Rupinicoscoff, a soft shelled turtle stew pre·
pared from a secret recipe given to Jules Alciatore by a famous
Muscovite chef.
Speaking of Ambassadors brings to mind an incident which
transpired many years ago which is worthy of mention because we
consider it to be the greatest moment of dark despair in the his­tory
of Antoine's. It seems that a great Ambassador was to be
feted , dined and wined Chez Antoine and preparations and ar­rangements
were made long in advance to insure absolute perfec­tion
of details. Special dishes, the ingredients of which had to be
imported, were prepared with great care and patience and on the
night of the banquet all wa in readiness for the feast. The piece
de resistance was brought in, presented to the Ambassador, who
with calm and studied nonchalance declared: "If you don't mind
I would like to have some sliced ham and cheese." After all,
Ambassadors do get fed up on rich dishes, but why, oh why, did
it have to happen to us?
---0----
A special oyster dish was created for Marechal Foch when he
breakfasted at Antoine's in 1921. These Oysters a La Foch also
happened to be a favorite dish of our own charming Dorothy Dix.
The visit of Marechal Foch occurred during the days of prohibition
but as a gesture of true Southern hospitality some white wine was
procured and offered to the Marechal, who declined it with these
words: "I appreciate your kindness and thoughtfulness but since I
am in America enjoying the hospitality of America I cannot con­scientiously
break the laws of America."
--------JO----'----
Harry Richman is fond of Shrimp Richman a spicy dish cre­ated
in his honor. The late 0. 0. Mcintyre praised in his column
the lettuce Chapon salad which he enjoyed at Antoine's. He was
a lover of fine foods and had a special weakness for salads. Ex­President
Theodore "Teddy" Roosevelt was very fond of game
and when he sank his famous teeth into the fat breast of the
papabote or Louisiana Upland plover which was prepared for him,
it was evident that he appreciated the rare flavor of this now
practically extinct bird.
Visitors from Norway and Sweden go for Smorgasbord and
Hod d'Oeuvres, the French like bizarre dishes, the Italians love
pastes and lots of Olive oil, the English lean toward roast beef,
the Germans like simple foods well prepared, and the Americans
are willing to try anything once.
Our strangest request was for a dish of fish eyes which were
served and relished by a distinguished man of letters who of neces­sity
must remain unnamed.
Cf&p6'altit~ J%at rpjf&dt?J a~td J%~P
rHa1d tJ/9/?IttJtitR @/d @~6'd
BY ROY L. ALCIA TORE
(Proprietor Antoine's Restaurant, New Orleans, La.)
Since the very creation of the world men have sought ways and means of lessening the monotony of
their daily lives. In seeking after new thrills and new experiences they have made discoveries which not
only made their own lives more pleasant but also contributed to the well-being and happiness of
generations to follow. The creation of new dishes and new ways of serving old ones dates back to antiquity.
During the reign of· the Roman Emperors Augustus and Tiberius in the year 80 B. C., there lived
a great Roman gourmet named Gabius Apicius. He took the subject of food very seriously and is said
to have created many new dishes himself. He endowed a school for teaching cookery and he published a
cook book which can be purchased today. This book is titled "Cookery and Dining in Imperial Rome."
The author of this English translation of the ancient book of Apicius is our esteemed confrere, Mr. Joseph
Dommers Vehling.
In creating new dishes and in finding new ways of serving old
ones we must acknowledge that the French have been the greatest
contributors in this field. Through periods of famine and depres­sion,
the French have learned to utilize every conceivable article
which can be classed as food, and in many instances have created
masterpieces of culinary art from the humblest of raw materials.
The snails a Ia Bordelaise, the Tripe a Ia Mode de Caen and the
eels en Matelotte are striking examples. Even the lowly soup
meat after it has been rendered of its juices in the Pot-Au-Feu
is given new life by the infpsion of subtle seasonings is trans­formed
into "Salade de Boeuf Bouillie" or boiled beef salad. Wine
which has passed its prime is made into a most flavorsome vinegar
which is the basic seasoning of every true French salad.
America, too, has made great strides in utilizing products and
materials which formerly were wasted. It is true today that when
a pig is slaughtered, everything is used but the squeal.
In creating new dishes, there are these three fundamental fac­tors
which must be considered:
1. The first factor is this: That the dish must be made up of
food items which are compatible and have affinity for each other.
We all know that ham combines admirably with eggs, that duck
goes well with orange, that lemon brings out the flavor of fish and
that steak and potatoes are inseparable, but we also know that it
would be folly to try to combine, let us say, mayonnaise with ice
cream, chocolate sauce with tomatoes, or French dressing with
apple pie. These articles of food, all delicious in themselves, are
definitely not suited in combination with each other. Therefore
I again repeat that the first rule in attempting to create new dishes
is to combine things which blend agreeably.
2. The second fundamental rule is to select ingredients which
have proven themselves to have universal appeal, and by this J
mean they must be articles of food which please the great ma­jority
of restaurant patrons.
The sting ray when served with black butter and flavored with
tarragon vinegar is an excellent dish and one which is greatly es­teemed
in France, but which, because of inherent dislike or preju­dice,
is an item of food which could never become universally
popular. The same is true of snail and eel dishes.
It is important too that the new dish be presented in an entirely
new dress and style ttian its prototype if it is to be sensational.
Let us take for example ham and eggs. This combination has uni­versal
appeal but is certainly not a culinary classic. But take the
same ham, place it on a muffin or a slice of toast, place a poached
egg on top of the ham and cover the whole with a real Holland­aise
sauce and you now have what is known as an egg Benedict,
a real masterpiece created by the simple addition of a sauce and
a slight change in dress and style, but nevertheless still ham and
eggs.
Broiled steaks have been served for centuries, but when the in­genuity
of man devises a means of bringing this steak to the table
accompanied by the sizzle, then that which was heretofore com·
monplace and ordinary suddenly takes on new life and customer
appeal.
Take the humble baked potato, it is delicious but certainly not
new, but take this same potato, remove it from the skin, mix it
with good butter, rich cream and the proper seasonings, replace it
in the skin, give it color with a piece of pimento or green pepper,
and what have you done, by this simple maneuver? You have in·
creased the flavor, you have made it easier to eat, and you have
given it eye appeal, but it is still" not new. Now take the potato
as it stands, and in order to retain the heat and the flavor, wrap
it up in cellophane and tie it up with a li~tle colored ribbon and
now my friends you have something new.
3. The third and last fundamental rule in creating new dishes,
ts to launch them to the waiting world at the psychological mo·
ment with the proper publicity and last but not least, with a good
name.
We attribute the instant success of the famous Oysters a la
Rockefeller of Antoine's to the following facts: That the dish is
a novelty, the oysters being served in their own shells and rest on
a bed of rock salt to retain the heat, that the herbs and season·
ings are properly combined and blend admirably, that the name
Rockefeller was used to indicate the richness of the sauce, and
that these oysters were launched to the world at a time when the
elder Rockefeller was actually the richest man in the country.
The same is true of our famous fish cooked in a paper bag
called Pompano en Papillotte, our Oysters a Ia Marechal Foch
named after the great French Marechal Foch when he was at the
height of his glory, our Cafe Brulot Diabolique, which is strong
black coffee burned with brandy and spices, called Diabolique be­cause
of the fire and flame of the burning brandy, and countless
other dishes which have been created or popularized by either
my grandfather, Antoine Alciatore, my father, Jules Alciatore, or
myself and all of which were properly combined, given a name
that could be remembered, and launched at the proper time.
In conclusion I will quote the famous Gourmet Brillat-Savarin
who in his book, "The Psychology of Taste," says that "The dis­covery
of a new dish is more beneficial to humanity than the dis­covery
of a new star." I feel certain that we all agree with him.
J
I
BY ROY L. ALCIATORE
(Proprietor Antoine's Restaurant, New Orleans, La.)
0 on't read this article unless you are interested
in the gentle and refined art of dining, or rather of
dining well. To begin an article with a series of
"Don'ts" may seem a bit strange, "Mais apres tout,
si on sait ce qu'on ne doit pas faire pour bien manger,
on sait aussi ce qu'on doit faire."
When calling for the' check at the completion of
the meal, the only correct thing to say is, "Garcon.
!'addition s'il vous plait" and if you are in a first
class restaurant, the waiter will know what you
mean, for waiters in such places speak many tongues
and have learned their avocation on both continents.
But since calling for !'addition is the last thing
that you do at a dinner party, it is best that we
begin at the beginning, Cocktails? A misnomer in
my humble opinion, that conveys no meaning. Web­ster
defines the coclrtail as follows: A short drink.
iced, of spirituous liquor, well mixed with flavoring
ingredients, commonly including bitters. Inadequate
to say the least. The French word APERITIF
means something. It is defined thusly: A little
alcoholic liquor taken before a meal TO STIMU­LATE
the appetite. That word is perfect.
Where shall we go for the aperitif? That, my
friends is not of the utmost importance, but rather,
WHAT shall we have? This pre-prandial libation
can be the making or the undoing of a well selected
and carefully prepared repast, so it is }Yell that we
xercise good judgment in our selection of appetizers.
The following simple "DON'TS" I trust may be of
some service to you :
(1) DON'T drink a gin fizz or any thick or sweet
drink right before a meal. Such drinks may e de­licious
in their place, but they are decidedly out of
place as appetizers. Would you drink a malted mil~
or a cup of chocolate just before dinner? The alcoho1
contained in the sweet and thick drinks makes little
difference and does not offset the sugar. If th;3
dinner is to include fine wines, what is more logical
than to have an appetizer of such wines as French
Vermouth, dry sherry, Dubonnet, or a combinati.on
of these wines. The aperitif BACCHUS, made w1th
equal portions of Dubonnet and French Verr~out~.
with a small piece of lemon peel squeezed m, IS
ideal. Appetizers made with whiskey and other
palate paralyzing fiery mixtures are absolutely taboo
with discreet diners. A glass of dry champagne
drunk "neat" is the only foolproof aperitif.
(2) DON'T have your aperitif immediately be­fore
dinner, fifteen minutes or better a half hour
should elapse between the aperitif and the first
dinner course. This is important so ~s to al~ow
the aperitif sufficient time to perform 1ts fu~c:w~.
The serving of hors d'oeuvres with the apenbf IS
criminal and serves no other purpose than to defeat
the very' purpose for which the aperitif was intended,
by taking the edge off of the appetite.
(3) DON'T, if you can possibly help .it •. just drop
into a restaurant and order a meal. If 1t 1s to be a
good meal and you know good food and you w~nt
it well prepared, go to the restaurant of your c~oice
and make all of the arrangements with the pro~net?r
or headwaiter a day or two in advance. This Will
O'ive them time to purchase the best that the market
~as to offer, and likewise the Chef will have ample
time to prepare each dish with the patience. and
skill which goes into the making of each culmary
masterpiece. Order your wines, too, in advance, so
that they may be brought up from the cella~ to
acquire the proper temperature if they be red wmes,
and if they be white wines so that they may ~e
cooled to the right degree. These arrangements m
advance will assure you of the very best the restau­rant
has to offer both in cuisine and service.
( 4) DON'T let your guests do the ordering. When
entertair.ing guests in a restaurant it is meet and.
proper that the host should do the ordering. If each
guest orders for himself, the dinner is a failure at
the onset. With uniformity in ordering, the proper
wines may be selected to accompany each course,
and the service both in the dining room and in the
kitchen will be greatly facilitated, and the success
of the party is assured.
( 5) DON'T make the mistake of ordering too
many things. If your guests are very hungry, order
enough to satisfy them rather than to stuff them.
A few well selected dishes are better than a great
number chosen haphazardly. Likewise with the
wines, a glass or two of dry white wine with the
fish, and a like amount of red wine with the roast
should be sufficient. A liqueur or brandy with the
coffee will go nicely. Guests should leave the table
satisfied and gay, rather than satiated and groggy,
(6) DON'T order wines yourself if you know
nothing· about them. The waiter or wine steward is
trained in such things, and will be glad to select a
wine suited to the particular type of food you have
ordered. If you know wines, you will guard against
selecting a wine from a bad vintage year. Ask to
be shown the bottle before it is opened to satisfy
yourself that it is the wine you ordered. A little
wine is first poured into the glass of the host, so
that he may taste it and pass judgment upon it
before the wine is served to the guests. A dry white
wine is the only suitable wine to serve with fish,
and to order a sweet wi.ne like a Sauternes with this
course is unpardonable, although to the uninitiated
it would seem that the name Sauternes is the only
white wine name with which they are familiar.
Sautemes is a dessert wine, and if it is good Sau­ternes
it is always sweet. There is no such thing as
a DRY Saute•I"lles.
(7) DON'T brand yourself as a rank plebeian by
seasoning your food before tasting it. Many a Chef's
brainchild has been smothered with condiments,
when it should have been showered with compli­ments.
You will notice that in first class restaurants,
the condiment bottles are conspicuous by their ab­sence
on the tables. To be sure, these condiments
are valuable aids to cooking, but their place is in
the kitchen, where the Chef, who is a master in
these things, can, and does make the proper use of
them. If you are in a good restaurant, the food will
be properly seasoned before it leaves the kitchen.
A condiment bottle wielder is out of place in a first
class restaurant.
(8) DON'T go into a first class restaurant and
ask for a glass of wine. Remember that the best
wines are shipped in bottles, and consequently that
no self respecting restaurateur will jeopardize the
reputation of his house by serving wines from jugs
and barrels. By ordering wines in bottles you can
be reasonably sure of the age and quality of the
wine you are drinking. In like manner it is not
reasonable to expect a restaurateur to open a good
bottle of wine just to serve one or two glasses out
of it.
(9) DON'T hesitate when visiting a restaurant
for the first time to try the specialties for which
the house is famous. The chances are that you will
enjoy your meal much more than if YOU' had ordered
dishes of your own selection. You can probably
get much better ham and eggs at a farmhouse, and
a better hamburger from a lunchwagon, than you
could from a first class restaurant which does not
specialize in these things. When in doubt you can­not
go wrong by following the suggestions of your
waiter when ordering.
(10) DON'T demand music with your meals, be­cause
if you must have music to enjoy your meal,
you are not a true gourmet. Table conversation
is the only suitable accompaniment of good food.
Dinner dancing is an abomination, and no true
connoisseur would think of combining dancing with
polite dining. To enjoy your food you must be com­pletely
relaxed. To exercise while trying to as­similate
food is extremely bad as any physician will
tell you. Apart from that, the most skillfully pre­pared
food will lose its flavour if it is not eaten the
moment it is served. Dinner dancing is catch-as­catch-
can dining and holds no place with the bon
vivant.
(11) DON'T go to a first class restaurant if you
are in a hurry. Time is a necessary element in
the proper preparation of food, and if you cannot
spare the time, you are' better off at the corne-r drug
store where they will dish you out an already pre­pared
sandwich in short order, and it will probably
taste better than a complicated culinary concoction
thrown together in less than the required time.
Hurry enters not into the mind of a gastrophile.
(12) DON'T go to a first class restaurant to look
for bargains in food. A good restaurant caters to
a clientele of epicures who are far more concerned
with the quality of the food, than they are with the
price. A high priced car is expensive because the
materials and labor involved in its manufacture
are expensive. With properly prepared food, it is
the same.
(13) DON'T exercise patience with an insolent
or careless waiter. He is a disgrace to the profes­sion,
and the sooner he is reported to the manager,
the better it will be for everyone concerned. On
the other hand a careful and solicitous waiter earns
and deserves a tip or "pourboire" for his services.
It is his means of livelihood. Ten per cent of the
total is the accepted remuneration for this servicl3.
Don't forget to tip the "Sommelier" or wine steward
if he has helped you select your wines.
(14) DON'T hesitate to make a complaint if
your food is not what you expect it to be. Substi­tutio